Deeply toasting, or charring, the tomatillos gives this verde sauce a smoky flavor.
1 1/2 pounds tomatillos, husks and stems removed
1 cup chopped onion, divided
1/4 cup chopped fresh cilantro leaves
1 teaspoon sugar
2 garlic cloves, chopped
1 jalapeño pepper, chopped
2 tablespoons canola oil, divided
1 pound boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 cup uncooked long-grain rice
1 (10-ounce) can mild diced tomatoes and green chiles, undrained
1 cup water
1 jalapeño pepper, sliced (optional)
Cilantro leaves (optional)
How to Make It
Preheat broiler to high.
Place tomatillos on a baking sheet or jelly-roll pan coated with cooking spray. Broil 8 inches from broiler for 15 minutes or until skins blacken and tomatillos are soft.
Place tomatillos, pan juices, 3/4 cup onion, and next 4 ingredients (through chopped jalapeño) in a blender or a food processor; process until sauce is almost smooth.
Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle pork evenly with 1/4 teaspoon salt and black pepper. Add pork to pan. Sauté 6 minutes, turning to brown on all sides. Add tomatillo mixture to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until pork is very tender, stirring occasionally.
Heat a large saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 1/4 cup onion; sauté 2 minutes or until soft. Add rice; sauté 3 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, tomatoes, and 1 cup water to pan; bring to a boil. Cover and simmer 15 minutes or until liquid evaporates and rice is tender; do not stir. Divide rice among 4 plates. Top with pork mixture; garnish with sliced jalapeño and cilantro leaves, if desired.
Amazing dish, truly amazing. I followed recipe carefully and broiling the tomatillos seems to make a huge difference. The final flavor is strong and bold, but at the same time delicate and nuanced. I don't think I will ever buy salsa verde in a jar again. This entire recipe is fantastic, including the rice, but the tomatillo sauce alone is extraordinary.
Excellent and simple...pork was very flavorful and tender! I made the chili verde ahead as well, added extra garlic, jalapeno and onion (we like spicy!). Used brown rice, which took about 2x as long and required additional liquid, by put still really good. This will be a regular in our house, for sure. Love the idea of using it for tacos...yumm! I wonder if it might be good to braise the pork in the oven, instead of simmering on the stovetop. Hmmm.next time!
YUMYUMYUM! Trimming the Boston butt took longer than I'd anticipated so next time I'll use pork loin. That being said, the pork was wonderfully tender and the sauce was so flavorful! I will definitely be making this again!
Very simple. I made the salsa ahead of time and refrigerated until ready to use. Wouldn't change a thing. However, I used pork tenderloin (it's leaner). Meat broke apart easily with a spoon after simmering.