• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About Valentina
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About Valentina
    • Contact
  • Recipe Index
  • Collaborate
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About Valentina
      • Contact
    • Recipe Index
    • Collaborate
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Meat » Pork Recipes » Puerco en Salsa Verde Recipe

    Puerco en Salsa Verde Recipe

    Apr 6, 2016 · by Valentina · 34 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Puerco en Salsa Verde (also called Carne de Puerco en Salsa Verde) is a popular Mexican dish full of succulent pork and beautiful, fresh and spicy flavors. It's so delicious -- everyone will be licking their plates clean!

    Pork with green salsa in a green ceramic bowl with fresh cilantro

    I love when my recipe inspiration comes from unexpected conversations.

    When I met the parents of one of my son's peers from Michoacán, Mexico, we struck up a conversation about food. (Go figure.)

    They told me about their favorite, authentic Mexican dishes, and were the most enthusiastic when it came to the incredibly delicious Puerco en Salsa Verde.

    I love simplicity of it, with very few, but very vibrant ingredients, and the easy preparation.

    The Ingredients

    one bright green tomatillo with husk removed
    • onion - Try to choose onions that are firm, heavy for their size and without bruises.
    • fresh garlic - Look for firm heads of garlic without soft spots or green shoots, which are an indication it's old and likely bitter. Raw cloves should be firm without dark spots. (Pro tip: if there are green shoots in your garlic cloves, slice them in half, lengthwise, and remove the green root with the tip of a knife. The rest of the clove should still be good.)
    • jalapeño peppers - A good jalapeño chile pepper should be firm, deeply colored and slightly shiny.
    • tomatillos - Select tomatillos with a husk that covers the fruit completely. Beneath the husk, they should be a deep green color and a bit sticky.
    • olive oil - For the grill.
    • cilantro - Choose perky bunches and avoid wilted and yellow leaves.
    • salt and black pepper

    Tips for Making Puerco en Salsa Verde

    • You should adjust the amount of jalapeños you use to your liking. This depends on the amount of heat you want. I tend to use more of them, and remove more seeds, which is where a good portion of the heat is.
    • It's fun to make the salsa the authentic way, but to save time use a food processor or blender. It will still be delicious.

    I chose to use a pork tenderloin, though it seems a more traditional choice is pork butt or shoulder.

    I wanted a quick cooking time, and the tenderloin never disappoints.

    Salsa Verde ingredients in mortar with pestle

    Making the Salsa Verde

    While of course one could use a food processor or blender for the Salsa Verde recipe, the flavor is superior when it's made with a molcajete and tejolote, a Mexican, granite mortar and pestle.

    - Preheat a stove top or outdoor grill.

    - Drizzle the tomatillo halves, whole jalapeños, onion wedges and garlic cloves lightly with olive oil. Once the grill is very hot add these ingredients. You should hear a sizzle when they hit the grill -- if you don't, it's not hot enough yet.

    Salsa Verde Recipe ingredients on a grill with char marks

    - Remove the ingredients when they're nicely charred and soft-- this will not be all at the same time, and will take about 15 minutes. Place them on a large plate as you go.

    tomatillos and onions on grill with grill marks

    - Once everything is grilled, cut the stems off the jalapeños, and slice them into smaller pieces, removing the seeds if less heat is preferred. (I usually leave a bit less than ¼ of the seeds, but this is a personal preference.) Cut the tiny root end off the garlic cloves, as well.

    - If you have a mortar (the larger, the better), add the grilled ingredients and the cilantro in small batches, and mash them with the pestle until it's the consistency you desire -- I like it somewhere between saucy and chunky.

    mortar with pestle with tomatillos, peppers, onion and cilantro

    - You can season the salsa to taste with salt and pepper if you want to. (I don't find it necessary.) Set the salsa aside.

    Salsa Verde in black bowl

    This recipe is likely not exactly as it was told to me, but this Puerco en Salsa Verde turned out to be absolutely fantastic.

    The kind of delicious where I could hardly keep my hands off of it before serving it to my family.

    The ingredients are so beautiful, so fresh, and so rich with flavor! Add to that, a bit of the char flavor from the grill, and it's over the top!

    Puerco en Salsa Verde in green ceramic bowl with fresh cilantro

    More Delicious Mexican Recipes

    • Ancho Chile Enchilada Sauce
    • Best Vegetarian Enchilads
    • Shrimp Tomatillo Ceviche
    • Mexican Blackened Salmon
    • Roasted Tomato Poblano Salsa

    Enjoy every last bite of this Carne de Puerco en Salsa Verde!

    Puerco Con Salsa Verde Recipe -- Succulent pieces of juicy pork, coated with fresh, spicy Salsa Verde, this popular Mexican dish will have you licking your plate clean!

    Puerco en Salsa Verde Recipe

    Valentina K. Wein
    Puerco en Salsa Verde is a popular Mexican dish full of succulent pork and beautiful, fresh and spicy flavors. It's so delicious -- everyone will be licking their plates clean!
    5 from 4 votes
    Print
    Prep Time 23 minutes mins
    Cook Time 22 minutes mins
    Total Time 45 minutes mins
    Course Main Course
    Cuisine Mexican
    Servings 4
    Calories 277 kcal

    Equipment

    • stove-top grill
    • mortar and pestle

    Ingredients
      

    • olive oil for grilling and for the sauté pan
    • 4 tomatillos, husks removed and cut in half
    • 2 to 3 (approximately 3-inch) jalapeño peppers, washed and dried (see notes)
    • 1 cup yellow onion, peeled, cut into large wedges
    • 5 medium-large garlic cloves, peeled
    • 1 cup loosely packed fresh cilantro leaves, washed and dried
    • 1 (approximately 1½-pound) pork tenderloin
    • salt and freshly ground black pepper

    Instructions
     

    • Preheat a stove-top or outdoor grill.

    The Salsa Verde

    • Drizzle the tomatillo halves, whole jalapeños, onion wedges and garlic cloves lightly with olive oil. Once the grill is very hot add these ingredients. You should hear a sizzle when they hit the grill -- if you don't, it's not hot enough yet. Remove the ingredients when they're nicely charred and soft-- this will not be all at the same time, and will take about 15 minutes. Place them on a large plate as you go.
    • Once everything is grilled, cut the stems off the jalapeños, and slice them into smaller pieces, removing the seeds if less heat is preferred. (I usually leave a bit less than ¼ of the seeds, but this is a personal preference.) Cut the tiny root end off the garlic cloves, as well.
    • If you have a mortar (the larger, the better), add the grilled ingredients and the cilantro in small batches, and mash them with the pestle until it's the consistency you desire -- I like it somewhere between saucy and chunky. You can season the salsa to taste with salt and pepper if you want to. (I didn't find it necessary.)
      Set the salsa aside. (Please feel free to use a food processor or blender if you would rather, or if you don't have the mortar and pestle -- it'll still be fantastic!)

    Make the pork

    • Cut the pork into bite-sized pieces and heat a large sauté pan over high heat. Coat the bottom of the pan with olive oil, and season all sides of the pork pieces with salt and pepper. Once the pan is very hot, add the pork. Again, if you don't hear a sizzling sound, the pan isn't hot enough yet. Sauté the pork just until it's cooked through and is browning a bit, about 7 minutes.

    Assemble

    • Pour the Salsa Verde over the pork, mix and serve!

    NOTES

    Nutritional information is only an estimate.

    NUTRITION

    Calories: 277kcal | Carbohydrates: 6g | Protein: 37g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 111mg | Sodium: 94mg | Potassium: 855mg | Fiber: 1g | Sugar: 3g | Vitamin A: 311IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 2mg
    Keywords Mexican dinner recipes, recipes with pork, summer salsas
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    More Pork Recipes

    • Sliced coffee-rubbed Sous Vide Pork Tenderloin on a rectangular white plate with fresh rosemary.
      Sous Vide Pork Tenderloin with Coffee Rub
    • Top view of Mushroom Pork Stew in a gold bowl with black top rim, on dark wood surface.
      Easy Pork and Mushroom Stew
    • yellow and red bell pepper sandwiches with grill marks
      Bell Pepper Sandwich
    • Cheesy Pancetta Brussels Sprouts Bake being spooned out of cast iron skillet with an orange spoon.
      Baked Brussels Sprouts with Pancetta

    Reader Interactions

    Comments

    1. Gwen @simplyhealthyfamily

      April 07, 2016 at 11:35 am

      This looks absolutely amazing!! Saving & sharing!

      Reply
      • valentina

        April 07, 2016 at 12:57 pm

        Thanks so much, Gwen! 🙂

        Reply
    2. Lucy

      April 07, 2016 at 12:11 pm

      What a gorgeous dish! I love all these flavors and spices. This looks so perfect for the summer--all those grilled veggies. Yum!

      Reply
      • valentina

        April 07, 2016 at 12:57 pm

        Love it for summer! Thanks!

        Reply
    3. Bintu | Recipes from a Pantry

      April 07, 2016 at 12:19 pm

      I'm all about anything with Mexican flavors! Adding this to the menu this month!

      Reply
      • valentina

        April 07, 2016 at 12:57 pm

        I hope you enjoy it as much as my family and I did. 🙂

        Reply
    4. Deb|EastofEdenCooking

      April 07, 2016 at 2:41 pm

      Fabulous recipe for the season of grilling! The salsa verde is sublime!

      Reply
      • valentina

        April 07, 2016 at 2:42 pm

        I just love grilling season -- this is a good one. 🙂 Thank you!

        Reply
      • Doris Barillas

        May 04, 2020 at 11:23 am

        5 stars
        That you for for sharing this recipe . I am making it now. So easy and simply.

        Reply
        • valentina

          May 04, 2020 at 1:19 pm

          Thanks so much, Doris. I hope you love it! 🙂 ~Valentina

          Reply
    5. Sam | Ahead of Thyme

      April 07, 2016 at 5:28 pm

      Yum! This looks delicious! I should have made it for dinner tonight!!

      Reply
      • valentina

        April 07, 2016 at 9:25 pm

        Thanks, Sam! 😀

        Reply
    6. Mica @ Let's Taco Bout It Blog

      April 07, 2016 at 10:16 pm

      5 stars
      This recipe looks absolutely stunning. I am addicted to tomatillos! Love your blog!

      Reply
      • valentina

        April 07, 2016 at 10:27 pm

        Thank you so much for visiting. Hope you try it! 🙂

        Reply
    7. Bri

      April 07, 2016 at 11:42 pm

      5 stars
      What a fresh looking recipe! The ingredients all look so good. I bet this would be amazing over rice!

      Reply
      • valentina

        April 08, 2016 at 9:19 am

        Yes, perfect over rice -- to soak up an salsa that's left in the plate. 🙂 Thanks!

        Reply
    8. Elizabeth

      April 08, 2016 at 12:14 am

      Beautiful, just beautiful! The food, the light.... everything!

      Reply
      • valentina

        April 08, 2016 at 9:20 am

        Thank you so much, Elizabeth! 🙂

        Reply
    9. Brian Jones

      April 08, 2016 at 12:34 am

      This sounds wonderful, Mexican food is new to me but am planning on making an assault on my lack of knowledge this summer.

      Reply
      • valentina

        April 08, 2016 at 9:20 am

        Awesome, Brian. I love all the spicy peppers in the summer -- it's the perfect time to make things like this.

        Reply
    10. Mark, Compass & Fork

      April 08, 2016 at 3:16 am

      5 stars
      I made a recipe a few days back using tomatillos for the first time. I loved them and vowed to use them more often. And now I have come across your dish. It looks fabulous. Nice that you were able to get some advice from someone in the know.

      Reply
      • valentina

        April 08, 2016 at 9:22 am

        Thanks so much, Mark! I really like tomatillos also -- and I have definitely been ignoring them for too long. Hoping to use them more regularly now. 🙂 Thanks & enjoy!

        Reply
    11. Sam | Ahead of Thyme

      April 08, 2016 at 9:38 am

      This looks so yummy! Saving to make later!

      Reply
    12. PaleoPlug

      April 08, 2016 at 9:50 am

      This looks awesome! I will definitely have to try this one out!
      For other healthy and affordable recipes, follow @Paleo4Pennies on Instagram!

      Reply
      • valentina

        April 08, 2016 at 1:13 pm

        Will do, and thank you! 🙂

        Reply
    13. Judy @My Well Seasoned Life

      April 09, 2016 at 11:14 am

      Valentina this looks absolutely fantastic. Some of the best recipes combine ease and flavor, and this one does so. I love pork so this will be on a table in my kitchen soon.

      Reply
    14. sippitysup

      April 10, 2016 at 4:41 pm

      Good thing you took notes in your head as well as on paper. GREG

      Reply
      • valentina

        April 11, 2016 at 1:34 pm

        Yes!!! (He told me I only made one mistake -- he said he cooks the pork with a little water . . . ) 🙂

        Reply
    15. David

      April 16, 2016 at 6:37 am

      This looks incredibly good. I love the idea of grilling all the ingredients – it must bring out so much flavor! Can't wait to try it…

      Reply
      • valentina

        April 16, 2016 at 11:55 pm

        David, I love grilling the salsa ingredients because I love the added char flavor. 🙂 Enjoy!

        Reply
    16. Sonia Mariscal

      April 11, 2018 at 12:26 pm

      I just made this recipe, I added a pinch of ground cumin and julienned onions and it is amazing!!! It's a recipe worth sharing!!! Thank you.

      Reply
      • valentina

        April 11, 2018 at 2:19 pm

        Hi Sonia, you've made my day! 🙂 So happy you enjoyed the recipe! Now I'm in the mood for it.

        Reply
    17. David @ Spiced

      October 24, 2018 at 4:54 am

      I'm the same way, Valentina! I love recipes that just come up in random conversations. And you know what? Those are often the best recipes! Plus, the story behind them is fun, too. I had to hop over to find this recipe as I was super intrigued. Sounds delicious! Putting this one on the menu here! 🙂

      Reply
      • valentina

        October 24, 2018 at 9:56 pm

        So cool you came to check out this recipe, David. I agree, they are often the best recipes -- those that unexpectedly come up in conversation. I was so inspired by the conversation that led to this recipe. 🙂 And I was intrigued by your Pork Chile Verde and can't wait to try it.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    Seasonal Pumpkin Recipes

    • Several Pumpkin Almond Flour cookies in a white ceramic box on wood surface.
      Pumpkin Almond Flour Cookies for Halloween and Thanksgiving
    • close up of a slice of pumpkin pie
      Pecan Crusted Caramel Pumpkin Pie
    • One serving of Pumpkin Braised Short Ribs on a bed of polenta with pumplin in background
      Pumpkin Braised Short Ribs
    • Pumpkin Pasta with Sausage mixed into Pappardelle in a blue and white bowl
      Pumpkin Pasta Sauce with Sage and Sausage

    Fall Apple Recipes

    • Top view of Chai Apple BundtCake with apple slices in the middle on red and green cloths
      Chai Cake with Apples
    • Chopped Chicken-Apple Salad Recipe with Creamy Roasted Jalapeno Lime Vinaigrette -- This main course, chopped salad is full of sweet, savory and spicy flavors that you will definitely keep coming back for more of.
      Apple Cranberry Salad with Chicken
    • Brie cheese melted on bread with apples slices and a fresh thyme sprig
      Brie and Apple Grilled Cheese Melt
    • Close up of baked apple muffin in cupcake liner on parchment paper.
      Spiced Apple Butter Muffins

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2023 Cooking On The Weekends, All Rights Reserved