Instructions
1. Prepare the Salsa Verde:
In a large pot, bring water to a boil. Add tomatillos, serrano chiles, onion, and garlic. Boil for 5-7 minutes until tomatillos are soft and change color.
Drain the vegetables, then transfer to a blender with cilantro, cumin, and salt. Blend until smooth. Set aside.
2. Cook the Pork:
In a large pot or Dutch oven, heat 2 tbsp vegetable oil over medium-high heat. Add the pork chunks and brown on all sides, about 5-7 minutes.
Pour the salsa verde over the pork, add chicken broth, and stir to combine. Bring to a boil, then reduce to a simmer.
Cover and cook for 1.5-2 hours, stirring occasionally, until the pork is tender and the sauce has thickened. Adjust seasoning with salt if needed.
3. Make the Mexican Red Rice:
In a medium saucepan, heat 1 tbsp vegetable oil over medium heat. Add the rice and toast, stirring frequently, for 3-4 minutes until lightly golden.
Add diced onion and minced garlic, cooking for 1-2 minutes until softened.
Stir in tomato sauce, chicken broth, cumin, and salt. Bring to a boil, then reduce to a simmer.
Cover and cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork.
4. Serve:
Plate the puerco en salsa verde alongside a portion of Mexican red rice.
Serve with warm tortillas and optional garnishes like chopped cilantro or lime wedges.
Notes
For a milder salsa verde, remove the seeds from the serrano chiles before blending.
The pork can also be cooked in a slow cooker on low for 6-8 hours for extra tenderness.
Enjoy your Puerco en Salsa Verde with Mexican Red Rice!