Time: 3 hours.
Complexity: easily
Servings: 8

Cubed pork shoulder is simmered in salsa verde (green salsa) until tender. Salsa verde is a tart and spicy Mexican sauce made with tomatillos and jalapeños. Before blending the salsa, the tomatillos are roasted until blackened. This step adds depth and depth to the homemade sauce, which infuses the meat with flavor. Serve the pork in salsa verde with rice.

Ingredients:

• 1 pork shoulder weighing 1.8 kg, cut into 4 cm cubes.
• 450 g tomatillos, peeled (large ones, cut in half)
• 4 tablespoons of vegetable oil
• 1 clove garlic, thinly sliced
• 1 large onion, diced
• 2 tablespoons corn flour
• 2 cups chicken broth
• 2 tablespoons pickled jalapeños, chopped
• Juice of 3 limes
• 1 cup fresh cilantro leaves
• Cooked white rice, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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pork shoulder, ground cherries, lime juice, salsa sauce, corn flour, chili pepper

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Preparation:

Step 1
• Heat vegetable oil in a Dutch oven or large heavy-bottomed saucepan over medium-high heat. Season the pork with salt and black 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.
Step 2
• Add the tomatillos and cook until softened, about 4 minutes. Transfer to a clean bowl. Reduce the heat to medium, add the garlic and onion, and cook, stirring frequently, until softened, about 3 minutes. Stir in the cornmeal, mixing well, then add the chicken broth. Return the pork to the pan and bring to a simmer.
Step 3
• Place the roasted tomatillos, jalapeños, lime juice, and half the cilantro in a blender and blend until smooth. Add the sauce to the pan. Simmer until the pork is tender and the sauce has thickened, about 2.5 hours.
Step 4
• Serve the pork over warm rice, garnished with the remaining cilantro.

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