Tacos De Puerco Banados En Salsa Verde Recipe

I absolutely love this recipe because it combines the rich, savory flavors of tender pork shoulder with a zesty tomatillo salsa that just feels like a warm hug in a taco. Plus, it brings everyone together as we gather around the table to savor each flavorful bite, making taco night a truly memorable experience.

I love to create dishes that pop with color and flavor, like Tacos De Puerco Bañados En Salsa Verde. Veering close to a green sauce (salsa verde) rather than a pork adobo, we grill the tomatillos for a deep, complex flavor and whir them with the garlic (and optionally a jalapeño, for heat) and fresh cilantro to make an intensely good sauce in which to bathe the tacos.

Wrapped in warm corn tortillas, these tacos are a high-protein, high-fiber delight.

Ingredients

• Pork Shoulder: Rich in protein and flavor, it serves as the hearty base for the tacos, ensuring they are filling and satisfying.
• Tomatillos: Add a tangy and slightly citrusy flavor profile; also rich in antioxidants and vitamins A and C.
• Jalapeño/Serrano Pepper: Offers a spicy kick and is packed with vitamin C; it boosts metabolism.
• Cilantro: Fresh and aromatic, it provides a burst of citrusy brightness and is a great source of vitamins A, C, and K.
• Lime Juice: Adds acidity to balance flavors while providing vitamin C and enhancing the dish’s refreshing quality.

Ingredient Quantities

• 2 pounds pork shoulder, cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups tomatillos, husked and quartered
• 1 cup chopped white onion
• 2 cloves garlic, minced
• 1 jalapeño or serrano pepper, seeded and chopped (optional for heat)
• 1 cup fresh cilantro leaves, chopped
• 1 tablespoon lime juice
• 1/2 cup chicken broth
• 12 corn tortillas

Instructions

1. Salt and black pepper the pork shoulder cubes.

2. In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the pork and brown it on all sides, about 5-7 minutes.

3. Take the pork out of the skillet and set it aside. In the same skillet, add the onion that has been chopped and cook it until it is translucent, which should take about 3 minutes.

4. Mix in the minced garlic and heat for another minute until it gives off a wonderful aroma. Stir in the tomatillos, jalapeño or serrano pepper, and chicken broth.

5. Simmer the mixture and stir it now and then. Let the tomatillos soften (about 10 minutes).

6. Puree the tomatillo mixture in the skillet using an immersion blender, taking care to blend it until smooth. If you prefer, you can puree the mixture in a blender instead and then return it to the skillet.

7. Put the browned pork cubes back in the skillet with the tomatillo salsa. Cover and simmer on low heat for about 45 minutes to 1 hour, or until the pork is tender and cooked through.

8. Combine the lime juice and finely chopped cilantro in a bowl. Stir thoroughly into the mixture so that it is imparted well into the mixture.

9. As the pork simmers, warm the corn tortillas in a dry skillet over medium heat until they are soft and flexible, about 30 seconds per side.

10. Put together the tacos by heaping pork and salsa verde onto each tortilla. Serve them pronto, perking them up with even more toupee cilantro and a lime half if you wish. Authentic-to-the-rib taco-making, the only thing that could be topped here is this serving suggestion by having another taco alongside it.

Equipment Needed

1. Large skillet or Dutch oven
2. Tongs
3. Cutting board
4. Knife
5. Measuring spoons
6. Measuring cup
7. Immersion blender or regular blender
8. Mixing bowl
9. Spoon or spatula
10. Plate or serving platter

FAQ

• Q: Can I use a different cut of pork?A: Yes, you can use pork loin as a substitute for pork shoulder. It’s a leaner option, though generally not as tender.
• Q: Can I make this dish spicier?A: To boost the heat factor, retain the seeds in the jalapeño or throw in other kinds of hot peppers, like serrano or habanero.
• Q: How do I make this recipe vegetarian?A: Instead of using pork, use roasted jackfruit or portobello mushrooms for a vegetarian version.
• Q: Can I prepare this dish in advance?A: Yes, the pork can be cooked a day ahead and reheated. Flavors often deepen overnight.
• Q: Is it necessary to husk and quarter the tomatillos?A: Indeed, husking and quartering assist in the blending of the salsa, allowing it to reach a smooth consistency.
• Q: How can I make the tortillas soft?A: On a skillet or in a damp towel wrapped around them, steam the tortillas in a microwave. These are the methods for warming them.

Substitutions and Variations

For the pork shoulder, you can substitute with chicken thighs for a leaner option.
Healthy alternatives to using vegetable oil are olive oil and avocado oil.
If tomatillos can’t be found, a combination of green tomatoes, a little lime juice, and some cilantro might be the next best thing.
For a milder dish, substitute the jalapeño or serrano with a poblano pepper, which is less spicy.
If cilantro is not preferred, parsley can be used in its place, though it will change the flavor profile.

Pro Tips

1. Tomatillo Roasting: For an extra depth of flavor, consider roasting the tomatillos under a broiler or in a hot oven until they begin to char slightly. This will add smokiness to the salsa.