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Tacos with Pork in Green Sauce (Tacos de cerdo en salsa verde)

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Introduction

Discover the vibrant flavors of Mexico with our Tacos de Cerdo en Salsa Verde. This dish combines tender pork in a rich green sauce, offering an explosion of freshness and depth that will delight your taste buds.

Tips for this recipe

For the best texture and flavor, ensure the tomatillos are husked and rinsed. Use serrano or jalapeño chiles judiciously to control spiciness. Patience is key when preparing the salsa verde; allow it to simmer to develop complex flavors.

Why you will love this recipe

The perfect blend of sweet and tangy tomatillos with a touch of heat makes these tacos unforgettable. The crisp pork, fresh corn tortillas, and zesty green sauce create an authentic Mexican dining experience right at home.

Ingredients

  • 1 1/2 pounds tomatillos (15 to 18), husked and rinsed
  • 2 serrano or jalapeño chiles, stemmed
  • 1 teaspoon cumin seed
  • 3 allspice berries
  • 1 whole clove
  • 3 medium garlic cloves, peeled
  • 1/2 cup coarsely chopped cilantro
  • 1 1/2 teaspoons salt, divided
  • 3 pounds pork shoulder, cut into 1-inch pieces

Adviced equipments

  • Non-Stick Skillet (Ideal for browning pork efficiently)
  • Tortilla Press (For making fresh corn tortillas)
  • Food Processor with Salsa Maker Accessory (Perfect for blending ingredients to make green sauce)
  • Large Mixing Bowl (Essential for mixing taco filling and salsa verde)
  • Cutting Board (Useful for chopping various ingredients)
  • Tongs or Meat Fork (To handle pork while cooking)
  • Baking Sheet (For baking tacos evenly)
  • Taco Holders or Warmer Racks (Keep tacos warm during serving)
  • Digital Kitchen Scale (Optional, for precise ingredient measurement)
  • Roasting Pan with Rack (Useful for roasting vegetables for green sauce)

History of the recipe

The tradition of Tacos de Cerdo en Salsa Verde hails from Puebla, a Mexican state known for its rich culinary heritage. The combination of pork and green sauce reflects the agricultural practices of the region and celebrates local ingredients like tomatillos.

fun facts about this recipe

Tacos de Cerdo en Salsa Verde not only satisfies your palate but also tells a story. It’s rooted in the indigenous cultures of Mexico, showcasing how simple ingredients can come together to create something extraordinary.

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Tacos with Pork in Green Sauce (Tacos de cerdo en salsa verde)

Tacos with Pork in Green Sauce (Tacos de cerdo en salsa verde)

amanda

Equipment

  • - Non-Stick Skillet (Ideal for browning pork efficiently)

  • - Tortilla Press (For making fresh corn tortillas)

  • - Food Processor with Salsa Maker Accessory (Perfect for blending ingredients to make green sauce)

  • - Large Mixing Bowl (Essential for mixing taco filling and salsa verde)

  • - Cutting Board (Useful for chopping various ingredients)

  • - Tongs or Meat Fork (To handle pork while cooking)

  • - Baking Sheet (For baking tacos evenly)

  • - Taco Holders or Warmer Racks (Keep tacos warm during serving)

  • - Digital Kitchen Scale (Optional, for precise ingredient measurement)

  • - Roasting Pan with Rack (Useful for roasting vegetables for green sauce)

Ingredients

  • 1 1/2 pounds tomatillos (15 to 18), husked and rinsed

  • 2 serrano or jalapeño chiles, stemmed

  • 1 teaspoon cumin seed

  • 3 allspice berries

  • 1 whole clove

  • 3 medium garlic cloves, peeled

  • 1/2 cup coarsely chopped cilantro

  • 1 1/2 teaspoons salt, divided

  • 3 pounds pork shoulder, cut into 1-inch pieces

  • 2 tablespoons vegetable oil

Instructions

1

Instruction 1

In a 3-quart saucepan, cover the tomatillos and chiles with cold water and bring to a boil. Reduce the heat and simmer the vegetables uncovered, turning occasionally, until the tomatillos are tender and khaki-green all over but still intact, about 15 minutes. Reserve the cooking liquid.
2

Instruction 2

Heat the cumin, allspice berries, and clove in a small, dry skillet over medium heat, shaking the pan or stirring the spices until they are fragrant and the cumin is a few shades darker, about 1 minute.
3

Instruction 3

Put the spices in a blender along with 1 cup of the tomatillo cooking water and blend until the spices are ground. Using a slotted spoon, gently lift the tomatillos and chiles out of the remaining cooking water and put them in the blender along with the garlic, cilantro, and 1/2 teaspoon salt. Blend until smooth.
4

Instruction 4

Pat the pork dry and season with the remaining 1 teaspoon salt. Heat the oil in a wide, heavy 4- to 5-quart pot over medium-high heat and brown the pork in batches without crowding, turning occasionally, about 8 minutes per batch.
5

Instruction 5

Return all the meat to the pan and add the tomatillo sauce. Bring to a simmer, stirring to coat the meat, then reduce the heat. Simmer the pork, covered, stirring occasionally, until the meat is tender and the sauce is thickened, 1 1/2 to 2 hours. If necessary, continue to cook uncovered to thicken the sauce. Shred the meat with two forks.
6

Instruction 6

Make tacos with the accompaniments.
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