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Pork in Tomatillo Sauce, 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. Surprise your family today!
Course Pork, Salsas
Cuisine Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 236kcal


  • 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
  • ½ of a medium sized white onion
  • 3 garlic cloves unpeeled
  • ½ teaspoon of Mexican Oregano
  • ½ inch of a cinnamon stick optional
  • 2 cloves optional
  • Salt and pepper to taste
  • Cilantro leaves to garnish optional


  • 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.
  • Add 1 cup of water and reduce heat to simmer (covered) for about 20 minutes.
  • 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.
  • 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.
  • 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.


    1. As mentioned above, the choice of peppers will vary according to what is available and to your personal taste.
    2. 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.
    3. This dish can also be made using chicken or beef as in the Beef Short Ribs recipe HERE.
    4. You can also add vegetables like chopped green beans, chayotes, nopales, zucchinni, etc. I added chopped squash.


    Calories: 236kcal | Carbohydrates: 5g | Protein: 22g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 76mg | Sodium: 76mg | Potassium: 548mg | Fiber: 1g | Sugar: 3g | Vitamin A: 95IU | Vitamin C: 8.8mg | Calcium: 30mg | Iron: 1.6mg