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!