Pork In Salsa Verde Recipe

Name: Pork In Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon ground cumin; 3 garlic cloves, minced; 1 teaspoon salt; 2 1/2 lbs boneless pork loin, trimmed of all fat and cut into 3/4-inch cubes; 2 tablespoons olive oil; 1 medium onion, chopped; 3 fresh jalapeno peppers, stems removed and seeded; 3 (11 ounce) cans each tomatillos, drained; 1 cup chicken broth; 1/2 teaspoon dried oregano; 1/4 cup chopped fresh cilantro or 1/4 cup parsley

Servings: persons

1 teaspoon ground cumin
3 garlic cloves, minced
1 teaspoon salt
2 1/2 lbs boneless pork loin, trimmed of all fat and cut into 3/4-inch cubes
2 tablespoons olive oil
1 medium onion, chopped
3 fresh jalapeno peppers, stems removed and seeded
3 (11 ounce) cans each tomatillos, drained
1 cup chicken broth
1/2 teaspoon dried oregano
1/4 cup chopped fresh cilantro or 1/4 cup parsley

1
In small bowl, mix the cumin, half the garlic and the salt.
2
In medium bowl, combine the pork with the cumin mixture and toss well to coat the meat with seasonings. Cover the bowl with plastic wrap and let stand at room temperature for 2 hours or refrigerate overnight.
3
Heat the olive oil in a large nonstick skillet over medium heat.
4
Add the onion and the remaining garlic and cook until softened, about 3 - 4 minutes.
5
Scape the mixture into a blender or food processor.
6
Add the jalapeno peppers, tomatillos, chicken broth and oregano. Puree until smooth 1 -2 minutes.
7
Spray the same large nonstick skillet with veggie cooking spray and heat over medium-high heat.
8
Add half the pork cubes to the skillet and cook, turning, until browned on all sides, 5 - 7 minutes.
9
With a slotted spoon, remove the meat to a plate and brown the remaining pork.
10
Return all the meat to the skillet.
11
Add the tomatillo puree and simmer until the sauce is thickened, 8 - 10 minutes.
12
Stir in the cilantro and serve.

1004

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 teaspoon ground cumin, 3 garlic cloves, minced, 1 teaspoon salt, 2 1/2 lbs boneless pork loin, trimmed of all fat and cut into 3/4-inch cubes, and more.

Yes, Pork In Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pork In Salsa Verde

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