I am so happy to share this recipe with you, since it’s a classic recipe in many homes and one that will have you wiping your plate with a tortilla and leaving it squeaky clean. Of course, that’s only if you love green sauce and pork. This meal is known as “Entomatado”, meaning something made with tomatoes or tomatillos; others may know it as “Pork in Green Sauce” or even as “Chile Verde” in some areas of the State of Guerrero in the West Coast. The State of Guerrero is home to the famous Port of Acapulco.
One of the most common changes to this recipe is the type of peppers used for the sauce. If you go south to the Peninsula of Yucatan, the sauce will include their
own chile verde, a very mild pepper that is widely available in that area. In central Mexico or the East Coast it will be the serrano or jalapeño peppers, and in the northern states is where the Chile Verde grows: a long, mildly hot pepper that’s also used in the southern states of the USA and known there as the Anaheim pepper. There is also the sauce that includes Chipotle peppers, they could be the dried form or the canned version, also a very popular combination.
So here’s the recipe, you can decide which peppers to use depending on your taste and what’s available in your area.
- 2 Tbs. of lard or vegetable oil
- 1 Lb. of Pork ribs, cut into small chunks
- 1 Lb. of Pork loin or butt, cut into chunks
- 1 cup of water
- 1 Bay Leaf
- 1 Lb. of Tomatillos
- 4 Serrano Peppers (Read note above about substitutions)
- 1/2 of a medium sized white onion
- 3 garlic cloves, unpeeled
- 1/2 teaspoon of Mexican Oregano
- 1/2 inch of a cinnamon stick (optional)
- 2 cloves (optional)
- Salt and pepper to taste
- Cilantro leaves to garnish (optional)
As mentioned above, the choice of peppers will vary according to what is available and to your personal taste.
Some peppers are hotter than others, the amount given is not a rule of thumb, so adjust according to how spicy you want your dish to be.
This dish can also be made using chicken or beef as in the Beef Short Ribs recipe HERE.
You can also add vegetables like chopped green beans, chayotes, nopales, zucchinni, etc. I added chopped squash.
DIRECTIONS:1. Heat oil over medium-high heat in a large pot, add the pork meat seasoned with salt and pepper, plus the bay leaf, and cook. Stir frequently to brown the pieces of meat on all sides. About 6-8 minutes.
2. Add 1 cup of water and reduce heat to simmer (covered) for about 20 minutes.
3. While the meat is cooking, roast the tomatillos, peppers, onion and garlic on an ungreased griddle over medium heat. Toss to evenly roast them. About 12-15 minutes. The garlic will take less time, so be sure to remove promptly. Remove the tomatillos, peppers and garlic once they’re soft and blackened, and place in a bowl covered with aluminum foil to cool for 3-5 minutes. Peel garlic cloves. If you are adding the cinnamon and cloves, slightly toast them too, they will take just a few seconds.
4. Place the roasted tomatillos, peppers, garlic, onion, cinnamon, cloves, oregano and the released juices into blender or food processor. Puree until you have a chunky mixture.
5. Add the tomatillo mixture to the pot. Bring to a boil and then reduce heat to a simmer. Season with salt and pepper. Cover and cook, stirring frequently until meat is tender. This step will take about 45 minutes or more.
Serve warm with rice or corn tortillas and garnish with chopped cilantro or cilantro leaves.
Some of the many recipes using Tomatillos are: Chicharron in Salsa verde, Chicken Tamales in green sauce, Enchiladas verdes and Avocado Salsa.