Cumin, oregano and other spices you like, to taste
Boil the peppers with the tomato and tomatillos. Add the spices and garlic. Once they’ve boiled, let cool a bit and then boil with water.
Fry the meat in a pan with a little bit of oil, pepper, garlic and cumin to taste.
When the meat is ready, place it in the green sauce that you previously blended. Let everything cook for 15 minutes. Add salt to taste and you're done!
- You can serve this dish with beans and rice.
More About This Recipe
- As I've told you all a few times, many of the elements of Mexican culture are part of my every day life; I enjoy their culture, music and, especially, their food. This is why I decided to test my skills with one of their most traditional dishes: Pork with green salsa, a recipe from northern Mexico. This dish is delicious and easy to prepare, and it can be served with your favorite sides. Like a good Peruvian, I like mine with white rice.
- 2 (1 pound) pork tenderloins
- 3 tablespoons brown sugar
- 3 tablespoons Dijon mustard
- ¾ teaspoon minced fresh ginger root
- 2 cups chopped fresh pineapple
- ⅓ cup chopped red bell pepper
- 1 small jalapeno pepper, seeded and chopped
- 2 green onions, chopped
- 1 tablespoon minced fresh cilantro
- 1 tablespoon brown sugar
Preheat oven to 425 degrees F (220 degrees C). Line a shallow roasting pan with aluminum foil.
Place pork in roasting pan. Combine 3 tablespoons brown sugar, mustard, and ginger in bowl spread over pork.
Bake in preheated oven until juices run clear and a meat thermometer reads 160 degrees F (71 degrees C), about 35 to 40 minutes. Let stand 10 minutes before slicing.
Combine pineapple, peppers, green onions, cilantro, and 1 tablespoon brown sugar in a bowl. Serve with pork.
Preparing the pork
I like to cube the pork, season well, and sear it on all sides—I usually do this the night before. If you're pressed for time, you can trim the fat off the whole roast, season well with salt, pepper, and cumin, and make slits in the meat for inserting slivers of garlic. Then simply pop the roast into the crockpot with the rest of the ingredients and leave to braise for 8 hours. When you get home, remove the meat, shred it, return it to the juices in the pot, and go from there.
Pork Tenderloin with Warm Grilled Tomato Salsa
Some people say that its hard pressed to find a meat leaner than chicken breast, and thankfully they are wrong. Dinners at our house would be as boring as the fourth hour of a chess game if this was true.
The meat that might surpass you as being just as lean as chicken breast is pork tenderloin. No, silly, i didn&rsquot say pork belly or bacon, but the tenderloin, prized for it&rsquos leanness and versatility. For you steak-lovers, it&rsquos like the filet mignon of the pig, except ten times cheaper than it&rsquos cow counterpart.
Buy an entire tenderloin, unwrap it, season with salt and pepper, throw it in the oven and cook for 20 minutes or until center reaches 150F (or blush pink.) While the pork is cooking, make this grilled tomato salsa from celeb chef Marcus Samuelsson&rsquos New American Table cookbook. Dinner&rsquos done, totally healthy, checkmate.
Grilling the tomato for the &ldquosalsa&rdquo is genius &ndash this warm sauce can be used for so many different applications, grilled chicken, pan-fried tofu, tossed in a salad, over fish, pan-fried pork chops, well &ndash you get the point. You can do this on your outdoor grill or inside on a grill pan, like any of these (which is what we did for this recipe)
I&rsquom a lucky gal, especially in this photo with Top Chef Winner Hosea Rosenberg!
We get to work together along with nutrition goddess Mitzi Dulan and Food Network&rsquos $10 dollar dinners Melissa d&rsquoArabian on the consumer advisory panel for the pork board (who represents both small and large farmers). We braved the Iowan winter earlier this year to meet up and eat. and drink. and eat. and drink some more.
Pork in Tomatillo Salsa
- 2 pounds pork shoulder sliced into large cubes
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1/2 white onion diced
- 2-3 cloves of garlic minced
- 3 cups of water or low sodium chicken broth warmed
- 1 teaspoon oregano
- 2 bay leaves
- *2 cups of cooked nopales if adding
- 1 1/2 pounds tomatillo
- 3 jalapeños
- 1/2 white onion
- 2 cloves of garlic
- Big handful of cilantro
- salt to taste
Tried this recipe? Mention @pinaenlacocina or tag #pinaenlacocina!
Most recipes for cooking fresh nopales will instruct you to boil them. I did that for years! Until one day last year I saw a short video of my friend Leslie @lacocinadeleslie cook them with no water! No water! You simply add the chopped nopales to a sauce pan, cover and heat to medium. In mine below, I added some aromatics like onion and serrano. Sometime I add cilantro and garlic too. Once they begin to heat, they will release their own liquid. It will eventually evaporate, taking all of the slime that is characteristic of nopales. It’s that easy. I then rinse with cold water and my nopales are ready for my recipes.
Any variation of tomatillo salsa pairs well with pork! Find more tomatillo salsa recipes onsite! WE LOVE SALSA
Nopales with just salsa verde and roasted poblano strips!
Pork in Tomatillo Salsa with Nopales!
Pork in Tomatillo Salsa, no nopales!
Flour or corn tortillas? Which one is a must have when enjoying your favorite Mexican dishes?
- Put in a colander 1.1 lbs of precooked white hominy and rinse it.
- Transfer from the colander to a saucepan the precooked white hominy that was rinsed.
- Also add in the saucepan:
- 1.1 lbs of Pork Meat.
- 1/2 Onion (2.4 oz).
- 1 Garlic clove (.1 oz).
- 2 Bay Leaves.
- The enough Water to cover all the ingredients.
- 1/2 tablespoon of Salt.
- Bring the saucepan water to a boil over high heat.
- When it boils reduce to medium heat, cover the saucepan and leave the ingredients cooking for approximately 1 hour, until the pork and the white hominy are well cooked.
|Make sure that all the ingredients are always covered with water because it will consume. If scum accumulates on the surface remove it.|
While the Maize Cooks. The Green Salsa
- Put in another saucepan:
- 8 Tomatillos.
- 2 Serrano Peppers.
- The enough Water to cover the saucepan ingredients.
- Bring the saucepan water to a boil over high heat.
- Leave the saucepan ingredients cooking in the boiling water for about 5 minutes, until the tomatillos turn to a lighter color.
|Don’t cook the tomatillos for a long time because its skin breaks and its flavor becomes bitter ☹|
- Transfer from the saucepan to a blender, with a kitchen spoon, the tomatillos and the chilies that were cooked.
- Also add in the blender:
- 1/4 of an Onion (1.2 oz).
- 1 Garlic clove (.1 oz).
- 5 Coriander sprigs.
- 2 Epazote sprigs.
- 1/2 teaspoon of Cumin.
- Pepper to taste.
- Heat in the saucepan over medium heat 1 tablespoon of olive oil.
- Put in the saucepan:
- The Green Salsa that was blended.
- 1/4 tablespoon of Salt.
- Mix the saucepan ingredients and bring the salsa to a boil over high heat.
- When the salsa boils reduce to medium heat and cook it for about 5 minutes, until it thickens a little and acquires a more intense color stir occasionally. Then set aside.
Prepare the Garnishes
- Put in a ramekin 2 tablespoons of oregano, then set aside.
- Cut 3 limes into wedges and put them in another ramekin, then set aside.
- Slice 3 radishes and pass them to another ramekin, then set aside.
- Cut 1/4 of a lettuce into strips and put them in another ramekin, then set aside.
- Finely chop 1/2 onion (2.4 oz) and put it in another ramekin.
- Take all the ramekins to the table, in which the ingredients were put.
- Verify that the pork that was left cooking is well cooked and soft if not cook it for a longer time.
- Take from the saucepan the pork meat with a kitchen spoon, wait until it cools a little and shred it then set aside.
|The avocado is cut at the end because it oxidizes rapidly.|
- Verify that the white hominy that was left cooking is well cooked it must be soft, puffed and broken if not cook it for a longer time.
- Add in the saucepan, where the pozole is:
- Strain the Green Salsa that was cooked.
- The Pork that was shredded.
- The enough Water to have the consistency of a watery soup.
- 1/4 tablespoon of Salt.
- Mix the saucepan ingredients and bring the broth to a boil over high heat.
- When the broth boils reduce to low heat, cover the saucepan and leave the green pozole with pork cooking for 10 minutes, so the flavors mix.
- When the cooking is done discard:
- The 1/2 Onion.
- The Garlic clove.
- The 2 Bay Leaves.
Tips to Make Salsa Verde Pork
Here are a few tips and tricks to make your Honey Lime Salsa Verde Pork a guaranteed success:
- Spice Rub. Make sure you rinse and pat your meat dry before adding your dry rub and use all of the rub. It might seem like a lot of seasonings but it not too little, not to much, but just right.
- Sear Meat: When searing, the pork will naturally release from the pan once it is properly seared. If it is sticking to the bottom of the pan, it is most likely needs more time. It will take 2-5 minutes per side and longer if using a nonstick pan.
- Do I have to sear the meat? As Gordon Ramsey says, “color = flavor.” Searing the meat creates the Maillard reaction resulting in rich, deep, complex flavor which cannot be achieved in any other way. It also helps the inside of the meat from drying out. You can skip this step, and your pork will still be good – just not as good.
- Cook until tender but not fall apart tender. When your pork is tender enough shred into chunks but not fall apart tender, shred it into larger sections in the crock pot and continue to cook on LOW for 30 minutes until it is practically fall apart fork tender. This allows the flavorful slow cooker contents to seep into every pork crevice without it becoming overcooked. THIS TECHNIQUE WILL CHANGE YOUR PORK (and chicken and beef) and they will emerge juicier and more flavorful than ever before.
- Drain pork. You will have some leftover juices after your salsa verde pork is cooked. You can either use tongs to grab your meat, or I find it easier to strain the pork. To do this, I place my strainer on top of a large bowl to catch the slow cooker contents so the fat doesn’t go directly in my sink, then refrigerate the bowl and skim the fat later and ditch the rest of the juices in the sink sans fat.
- Spice it up. This Honey Lime Salsa Verde Pork is flavorful but not spicy when you use ½ teaspoon chipotle chili powder. If you know you like a kick then use 1 teaspoon chipotle chile powder. Even with that, I find hot sauce completely awakens the pork for my spicy palate.
- Lime it up. You can make this pork as “honey” or as “lime” as you would like by adding additional honey or lime to taste at the end of cooking when the meat is shredded but still in the juices.
Creating This Pork Green Chili Recipe
Chile verde is one of those recipes that for some reason has escaped me because I haven’t been able to figure out the secret to make it taste like my favorite restaurant-style staple. I’ve searched my recipe books, perused the archives and more archives of my hoarding of food magazines and yes, did some serious research online.
I also asked my brother-in-law—who is somewhat famous in the family for his green chili recipe—what his secret is. “Lots of salsa, and other green stuff like green enchilada sauce.” Whew. He didn’t say he used cream of chicken soup.
While researching online, I discovered plenty of similar renditions of what to use as my main ingredients. Green enchilada sauce. Jarred salsa verde. A variety of spices. And even chicken thickened with corn starch. Hmmph. Let’s give it a spin.
My initial test in creating this pork green chili recipe was a fail. I wanted to make this recipe one that’s a true, one-pot-slow-cooker-meal. One that doesn’t dirty a bunch of other pans. That cooks in one step.
But to develop the flavors into the thick mix my husband loves to top his tortillas, my throw it all in a pot attitude didn’t pan out. Literally. My onions were too hard. The sauce too soupy. And even though I browned my pork (that I cut too big) in a light coating of flour and sizzled it up in a pan, I was missing the simple, pork-infused flavor we were seeking.
More research ensued. More testing that still wasn’t quite right. So I went to the source.
I went to the little homestyle Mexican restaurant we buy our chile verde for our Chile Verde Huevos Rancheros.
I bought a side of their chile verde to taste test. Man, that stuff is good! Then I asked. Sometimes you just have to ask.
Her recipe is simple. No herbs, no broth and absolutely (she emphatically said NO!) no corn starch for thickening. It all starts in the oven with a roast of fresh tomatillos, chiles, onions and garlic.
I had already roasted my Hatch chiles (find out how I roast chiles here) and so I got started on her salsa verde recipe that is the base to this recipe that I shared here.
Tips for Salsa Verde Pork Chops
This recipe for pork chops with salsa verde is made even easier by using a bottled sauce. Be sure to check whatever brand you’re using to make sure there are no added sugars. We like this brand which has one net carb per serving, so keep that in mind when you’re counting your carbs for the day.
Start with a hot skillet with the olive oil and garlic. Season the chops with salt, pepper, and cumin on both sides.
Brown the pork chops on both sides, cooking no more than a few at a time. Be careful of splatters, which are common when quickly searing meat at high temperatures in oil.
One the chops are browned, place them in a baking dish that’s been coated inside with non-stick cooking spray.
Top the pork chops with salsa verde and chopped jalapenos. Remember to be careful to avoid touching your eyes or face while working with jalapeno peppers.
You can eliminate the jalapenos if small kids will be eating these, as it may add a little too much spice.
Bake at 350 degrees for about 25 minutes. Adjust the cooking time if your chops are thinner. Serve with a side of cauliflower rice or Mexican or a simple savory rice, if you’re not watching your carbs.
If you’d rather eliminate using the oven altogether, you can finish off these pork chops with salsa verde right in the skillet! Just make sure you’re using a large skillet to give the chops enough room to soak up the sauce.
Cook for about 15 minutes to allow the salsa verde to reduce and thicken, allowing it to stick to the meat.
Pork Tacos with Sriracha Crema & Green Salsa
1. Peel the husks from the tomatillos (1), rinse off the sticky coating (2), then quarter, core and chop (3). In a food processor, pulse all the green salsa ingredients to finely chop season with salt.
2. In a small bowl, mix all the sriracha crema ingredients.
3. For the tacos, in a large skillet, heat the oil, two turns of the pan, over medium-high. Cook the pork, stirring occasionally and breaking up with a spoon, until browned, about 8 minutes. Add the onion, garlic and oregano season with salt and pepper. Cook, stirring often, until the onion softens, 2 to 3 minutes. Add the stock reduce the heat to medium-low. Cook until thickened, 7 to 8 minutes.
4. In a large, dry skillet over high heat or directly over the open flame on a gas stovetop, cook the tortillas, turning occasionally, until charred in spots, about 2 minutes.
5. Slather the sriracha crema on the tortillas and top with the pork mixture, cheese, lettuce, green salsa and pickled jalapeño slices.