My family truly knows the best way to my heart is garden-grown vegetables. This weekend we arrived at my mother-in-law’s house to find a huge basket of fresh tomatillos and tomatoes from his Aunt Pat (she’s has an amazing garden!). Ever since I tried green chile pork in Denver when I was visiting my sister, I’ve been hooked. This recipe is light and refreshing, yet super comforting. The garnishes are completely up to you, but I prefer a sprinkle of spicy cheese, a dollop of cooling sour cream and a few slices of creamy avocado. If you can’t find good tomatillos, jarred salsa verde will work too. Cheers to celebrating the summer harvest as long as we can!
1. Bring salsa ingredients to a boil in a large saucepan. Reduce heat and simmer for 15 minutes.
2. Blend salsa mixture (carefully!) in a blender until smooth. Transfer to a bowl and allow to cool slightly.
3. Heat oil over medium heat in a large skillet. Add pork and cook until no longer pink, about 5-7 minutes, stirring occasionally. Add onion, garlic, serrano pepper and 2-1/2 cups salsa and stir to combine. Simmer the mixture, covered, until the pork is tender, about 40 minutes.
4. To serve, place rice on each plate and top with the pork and salsa mixture. Garnish as desired.
Green Chile Pork
Serves 6
All you need:
Tomatillo Salsa
2 pounds fresh tomatillos, husked
1 large yellow onion, diced
3 garlic cloves, minced
1/4 bunch cilantro, chopped
2 teaspoons dried oregano
1 teaspoon ground cumin
2 teaspoons salt
Juice of 2 limes
4 cups water
3 tablespoons olive oil
2 pounds boneless pork chops, trimmed and diced
1 small yellow onion, diced
3 cloves garlic, minced
2 serrano peppers, thinly sliced
2-1/2 cups tomatillo salsa (jarred salsa verde will work as well)
1 teaspoon salt
Brown rice, for serving
Garnishes: Lime wedges, shredded pepper jack cheese, light sour cream, sliced avocado (optional)
All you do:
1. Bring salsa ingredients to a boil in a large saucepan. Reduce heat and simmer for 15 minutes.
2. Blend salsa mixture (carefully!) in a blender until smooth. Transfer to a bowl and allow to cool slightly.
3. Heat oil over medium heat in a large skillet. Add pork and cook until no longer pink, about 5-7 minutes, stirring occasionally. Add onion, garlic, serrano pepper and 2-1/2 cups salsa and stir to combine. Simmer the mixture, covered, until the pork is tender, about 40 minutes.
4. To serve, place rice on each plate and top with the pork and salsa mixture. Garnish as desired.