Garlicky Pork Stew Salsa Verde

Simmer cubes of pork shoulder in a tomatillo-and-jalapeno-infused broth.
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  • Level: Easy
  • Total: 3 hr
  • Active: 30 min
  • Yield: 6-8
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4 tablespoons vegetable oil

One 4-pound pork shoulder, cut into 1 1/2-inch cubes

Kosher salt and freshly ground black pepper

1 pound tomatillos, husked, halved if larger than a golf ball

1 clove garlic, sliced

1 large onion, diced

2 tablespoons cornmeal

2 cups chicken broth

2 tablespoons pickled jalapenos, chopped

Juice of 3 limes

1 cup fresh cilantro leaves

Cooked white rice, for serving


  1. Heat the oil in a Dutch oven or large, heavy pot over medium-high heat. Sprinkle the pork with salt and pepper. Working in batches, add the pork in a single layer and cook, turning, until browned on all sides, about 6 minutes. Transfer the pork to a large bowl after each batch. Add the tomatillos and cook until softened and browned, about 4 minutes. Transfer to a clean bowl. Lower the heat to medium and add the garlic and onions and cook, stirring often, until softened, about 3 minutes. Stir the cornmeal into the pot until thickened, then add the chicken broth. Return the pork to the pot and bring to a simmer.
  2. Put the blistered tomatillos, jalapenos, lime juice and half of the cilantro in a blender and blend until smooth. Add the sauce to the pot. Simmer until the pork is tender and the sauce thickens, about 2 1/2 hours.
  3. Serve over rice sprinkled with the remaining cilantro. 
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