Puerco Con Chile Verde Recipe

Name: Puerco Con Chile Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds pork butt, cubed (with fat); 2 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon lemon pepper; 1/4 teaspoon ground oregano; 4 cloves garlic, minced; 3 cups Salsa Verde, recipe follows; 1/2 cup fresh cilantro, chopped; 1/2 teaspoon ground cumin; 2 small cans green chiles, minced; 1 large yellow onion, chopped; 12 tomatillos, husks removed; 4 cloves garlic; 2 jalapenos, stems removed; 1 serrano pepper, stem removed; 1 small yellow onion, chopped (reserve half); 1/4 cup fresh cilantro, finely chopped; 1 teaspoon salt

Servings: persons

3 pounds pork butt, cubed (with fat)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon lemon pepper
1/4 teaspoon ground oregano
4 cloves garlic, minced
3 cups Salsa Verde, recipe follows
1/2 cup fresh cilantro, chopped
1/2 teaspoon ground cumin
2 small cans green chiles, minced
1 large yellow onion, chopped
12 tomatillos, husks removed
4 cloves garlic
2 jalapenos, stems removed
1 serrano pepper, stem removed
1 small yellow onion, chopped (reserve half)
1/4 cup fresh cilantro, finely chopped
1 teaspoon salt

1
In a large skillet, add the pork butt, salt, black pepper, lemon pepper, oregano and garlic and cook for 10 minutes.
2
Add the Salsa Verde, cilantro, cumin, green chiles and onions and cook for another 5 minutes.
3
Transfer to a slow cooker, cover and cook on high for 30 minutes, and then turn down to low and cook for 3 hours to 3 hours 30 minutes.
4
In a saucepan, boil the tomatillos, garlic, jalapenos, serrano pepper and half of the onions in 2 cups of water until the mixture floats to the top of the saucepan, about 30 minutes.
5
Strain out the pulp and reserve the liquid.
6
In a food processor, blend the pulp with the remaining onions, the cilantro, salt and 3/4 cup of the reserved liquid.

870

kcal

Calories

Fat

Carbs

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 18 ingredients. The key ingredients include: 3 pounds pork butt, cubed (with fat), 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon lemon pepper, and more.

Yes, Puerco Con Chile Verde falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Puerco Con Chile Verde

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