🍽️ Serves: 4–6
Prep time: 15 min | Cook time: 1.5–2 hours
🧂 Ingredients
2 lbs (900g) pork shoulder or pork butt, cut into 1-inch cubes
1 tbsp vegetable oil
1 large onion, diced
4 cloves garlic, minced
1 lb tomatillos, husked, rinsed, and quartered
2–3 jalapeños or serrano peppers, seeded for less heat
1 cup fresh cilantro leaves
1 tsp ground cumin
1 tsp dried oregano
2 cups chicken broth
Salt and pepper, to taste
Juice of 1 lime
🔥 Instructions
1. Brown the pork:
Heat oil in a large pot over medium-high heat.
Season pork with salt and pepper and brown in batches until nicely caramelized. Remove and set aside.
2. Cook aromatics:
In the same pot, add onion and garlic. Sauté until softened and fragrant.
3. Prepare the sauce:
In a blender, combine tomatillos, jalapeños, cilantro, cumin, oregano, and chicken broth. Blend until smooth.
4. Simmer the stew:
Return pork to the pot and pour in the green sauce.
Bring to a boil, then reduce heat to low and simmer, uncovered, for about 1.5 to 2 hours until pork is tender and sauce thickens.
5. Finish and serve:
Stir in lime juice and adjust seasoning with salt and pepper.
Garnish with extra cilantro if desired.
🍽️ Serving suggestions:
Warm corn or flour tortillas
Mexican rice or cilantro-lime rice
Refried beans or black beans
Fresh avocado slices and chopped onions