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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

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!

Course Main Course
Cuisine Mexican
Keyword recipes with pork, Mexican dinner recipes, summer salsas
Prep Time 23 minutes
Cook Time 22 minutes
Total Time 45 minutes
Servings 4
Calories 477 kcal
Author Valentina K. Wein


  • 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


  1. Preheat a stove-top or outdoor grill.
  2. 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.

  3. 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 1/4 of the seeds, but this is a personal preference.) Cut the tiny root end off the garlic cloves, as well.
  4. 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, but just in case, here's How to Season to Taste.) 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!)
  5. 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.
  6. Pour the Salsa Verde over the pork, mix and serve!

Recipe Notes

The amount of jalapeños you use 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.

Please note that if you use a food processor or blender, the prep time will be much less.