Carne de Puerco en Salsa Verde con Verdolagas y Nopales #cocinamexicana #carnedepuerco #carnedecerdo

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs offer lower fat content and pork loin is often less expensive.

tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned tomatillos

Green tomatoes can mimic the flavor while canned options are more accessible.

jalapeños

🥗Healthier: serrano peppers

💰Cheaper: bell peppers

Serrano peppers maintain heat while bell peppers provide sweetness without spice.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be made with pantry staples.

Heat olive oil in a large pot over medium heat until shimmering.

Season pork shoulder with salt and black pepper.

Add pork to the pot and brown on all sides, about 5-7 minutes.

Remove pork and set aside; add chopped onion and jalapeños to the pot.

Sauté until onion is translucent, about 3-4 minutes.

Stir in minced garlic and cook for an additional minute until fragrant.

Return pork to the pot and add chopped tomatillos, chicken broth, cumin, oregano, and bay leaves.

Bring to a simmer and cover; cook for 1.5-2 hours until pork is tender.

Remove pork, shred with two forks, and return to the pot.

Stir in chopped cilantro and lime juice; adjust seasoning if necessary.

Serve hot with avocado and warm corn tortillas.

Cooking Techniques

Spice Level: