Puerco Braseado en Tomatillo Salsa Verde/Braised Pork in Tomatillo Green Sauce

28 Jun
Puerco Braseado en Tomatillo Salsa Verde/Braised Pork in Tomatillo Green Sauce

Puerco Braseado en Tomatillo Salsa Verde/Braised Pork in Tomatillo Green Sauce

 

Well it`s Tuesday so it seems like a perfect excuse for taco`s. (Not that everyday isn’t perfect for tacos but it`s still Tuesday so I`m going with it.) What I have for you today is a pretty classic Mexican preparation that is melt in your mouth succulently tender,  spicy, tangy & just pure deliciousness at it`s finest. What this simple man`s talking about is Puerco Braseado en Tomatillo Salsa Verde/Braised Pork in Tomatillo Green Sauce. In addition to being a phenomenal filling for tacos this guisado (stew) would be outstanding over an easy bed of rice, with eggs for a hearty breakfast to keep you going, to use in tamales, enchiladas, burritos or any other time your looking for a Mexican fix. An added bonus is just how easy this dish is to prepare. After just a few minutes active time it`s a set it & forget it kind of thing. Bottom line, you need this somewhere in your life.
Here`s all you`ll need for your Puerco Braseado en Tomatillo Salsa Verde/Braised Pork in Tomatillo Green Sauce:
Pork Butt, Shoulder or Loin- 2lbs cut in cubes
Tomatillo Salsa Verde– 2 cups (You can find my easy recipe here) or your favorite store bought variety.
Flour- 2 Tablespoons (Optional)
Chicken Stock or Water- 1 cup
Olive Oil- 2 Tablespoons
S & P

A quick look at the players today.This is my easy Tomatillo Salsa Verde. It`s kind of a must have in my fridge. You can find the recipe here.Start by cutting the pork into cubes, 1/2 to 1 inch in size. Season well with salt & freshly ground pepper.Add the flour & toss to evenly coat. The easiest way to do this is just add to a plastic bag, close & give it a good shake. This step is optional but I like the way it browns & thickens the sauce a bit. If you`re on a gluten free diet omit this step or use another gluten free source such as rice flour.Coated & ready to go.Heat the olive oil in a Dutch oven or heavy bottomed stock pot over a medium high flame. When hot add the pork & brown well. You may have to work in batches depending on the size of your pot. You want to get a good deep sear here so don`t crowd the pan. A good browning`s going to lead to more flavor.Add in the Tomatillo Salsa Verde & a cup of chicken stock or water, bring just to a boil & reduce heat to a low simmer.  Cover & cook stirring occasionally for 1-1 1/2 hours or until a piece of the pork mashes easily with a fork. You could also continue at this point using a preheated (325 degrees) oven or toss it into the slow cooker. (4 hours on high or 6-8 hours on low) That`s all there is to it! You`re ready to serve. So simple right! By the way this freezes really well so make a double batch for a defrost, heat & ready to eat meal.Like I said, I`m having tacos but you can enjoy your Puerco Braseado en Tomatillo Salsa Verde/Braised Pork in Tomatillo Green Sauce in so many different ways! Serve as is or compliment the dish with a squeeze of lime, a bit of Pico de Gallo &/or  my Quick Pickled Red Onions to really bring bump up the flavors & textures. Either way you just can`t go wrong with this easy recipe!

Puerco Braseado en Tomatillo Salsa Verde/Braised Pork in Tomatillo Green Sauce

Puerco Braseado en Tomatillo Salsa Verde/Braised Pork in Tomatillo Green Sauce

Puerco Braseado en Tomatillo Salsa Verde/Braised Pork in Tomatillo Green Sauce

Puerco Braseado en Tomatillo Salsa Verde/Braised Pork in Tomatillo Green Sauce

Puerco Braseado en Tomatillo Salsa Verde/Braised Pork in Tomatillo Green Sauce

Ingredients

  • Pork Butt, Shoulder or Loin- 2lbs cut in cubes
  • Tomatillo Salsa Verde- 2 cups Tomatillo Salsa Verde or your favorite store bought variety.
  • Flour- 2 Tablespoons (Optional)
  • Chicken Stock or Water- 1 cup
  • Olive Oil- 2 Tablespoons
  • S & P

Instructions

  1. Start by cutting the pork into cubes, 1/2 to 1 inch in size. Season well with salt & freshly ground pepper.
  2. Add the flour & toss to evenly coat. The easiest way to do this is just add to a plastic bag, close & give it a good shake. This step is optional but I like the way it browns & thickens the sauce a bit. If you`re on a gluten free diet omit this step or use another gluten free source such as rice flour.
  3. Heat the olive oil in a Dutch oven or heavy bottomed stock pot over a medium high flame. When hot add the pork & brown well. You may have to work in batches depending on the size of your pot. You want to get a good deep sear here so don`t crowd the pan. A good browning`s going to lead to more flavor.
  4. Add in the Tomatillo Salsa Verde & a cup of chicken stock or water, bring just to a boil & reduce heat to a low simmer.
  5. Cover & cook stirring occasionally for 1-1 1/2 hours or until a piece of the pork mashes easily with a fork. You could also continue at this point using a preheated (325 degrees) oven or toss it into the slow cooker. (4 hours on high or 6-8 hours on low)
  6. Enjoy!!
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5 thoughts on “Puerco Braseado en Tomatillo Salsa Verde/Braised Pork in Tomatillo Green Sauce

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  3. Tez, I can’t pronounce Puerto Braseado, but I know for sure I would love it. Your pictures are making me drool. It looks so easy. I am in love with this recipe. Yum, Yum, YUM!!!!

  4. I do a similar braised pork, but I don’t cube it and instead of coating it in flour, I just sear the meat, add the liquid and let the oven do the work, then shred the meat and mix it in with the juices. I’ve never tried it with salsa verde as the cooking liquid either but I’ll bet that is awesome!

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