The history of this classic Mexican is a little muddled, however one thing that remains true is the deliciousness of this dish. In Mexico and various parts of Latin America this dish is called a guisado (pronounced gee-saw-doh), the closest English translation is stew, but to me a guisado is more than that. When I think of a stew, I think thick sauce, mushy veggies, and something served in a bowl.
Most guisados are served on a flat dish on top or next to rice, beans or sometimes both. Puerco en salsa verde is often the name in Mexico for this dish however in the US its more commonly known as chile verde. I am not sure why this guisado has this name because the two main ingredients that make this dish green are the tomatillos and fresh cilantro. The green chile is more of an afterthought. Be sure to try the recipe below and serve it with a side of Mexican red rice and corn tortillas.
Ingredients
- 2 Pounds pork shoulder or pork but (cut in to 2 inch cubes)
- 1 Pound tomatillos (peeled and cut in half)
- 1/4 Yellow Onion
- 1 Large garlic clove
- 1/2 Large bunch of cilantro (you only want the leaves with as little stem as possible)
- 1 tsp of salt and more as necessary
- 1 pinch of black pepper
- 1 Cup chicken stock
- 1-2 Serrano chilies (If you want the dish a little spicy, blend the chile when making the salsa verde. Other wise cut the chilies in half and remove the seeds and vein).
Directions
Salsa Verde
- Place the tomatillos in a small pot along with the garlic, onion, chicken stock, and desired chile (see notes above).
- Gently simmer the tomatillos with the other ingredients for 10-12 minutes or until you notice the tomatillos soften and turn slightly opaque.
- Pour the tomatillo as well as the other ingredients into a blender. Add the cilantro and blend until smooth.
Puerco En Salsa Verde
- Place the cubed pork into a large pot, along with salsa verde made above. Add 1 tsp of salt and pinch of pepper.
- Put a lid on the pot and allow the pork to simmer on a very low heat for 2 to 2 ½ hours until the pork is tender and can easily be cut with a knife.
- Serve with a side of Mexican rice and corn tortillas.
Photo source: Serious Eats
