Pork Roast With Tomatillo Cream Sauce Recipes

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EASY SLOW COOKER TOMATILLO PORK



Easy Slow Cooker Tomatillo Pork image

Break out the crock pot for this slow cooked pork in a tomatillo sauce flavored with cilantro, garlic, onions, and cumin. A delicious filling for taco, burritos, or low carb it and eat it on it's own!

Provided by Karrie | Tasty Ever After

Categories     Entree

Time 8h5m

Number Of Ingredients 11

4 pound boneless pork butt ( trimmed of excess fat)
2 cups puréed fresh or canned tomatillos
1/2 cup cilantro (chopped)
1/2 cup yellow onion (chopped)
3 cloves garlic (minced)
2 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 large lime
optional accompaniments: pico de gallo

Steps:

  • Place pork butt in slow cooker. Cover the pork with all the ingredients EXCEPT the lime and optional accompaniments. Place lid on top of slow cooker and cook on high for 6 hours or low for 8 hours.
  • Remove pork from slow cooker and shred into smaller pieces with two forks. Place the shredded pork back in slow cooker with the leftover sauce and sprinkle with the fresh lime juice. Stir well. Serve with optional accompaniments, if desired.

Nutrition Facts : Calories 321 kcal, Carbohydrate 5 g, Protein 43 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 136 mg, Sodium 440 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

PORK IN TOMATILLO SAUCE



Pork in tomatillo sauce image

Pork in Tomatillo Sauce, One of the most common changes to this recipe is the type of peppers used for the sauce. If you go south to the Peninsula of Yucatan, the sauce will include their own chile verde, a very mild pepper that is widely available in that area. Surprise your family today!

Provided by Mely Martínez

Categories     Pork     Salsas

Time 1h

Number Of Ingredients 14

2 Tbs. of lard or vegetable oil
1 Lb. of Pork ribs (cut into small chunks)
1 Lb. of Pork loin or butt (cut into chunks)
1 cup of water
1 Bay Leaf
1 Lb. of Tomatillos
4 Serrano Peppers (Read note above about substitutions)
1/2 of a medium sized white onion
3 garlic cloves (unpeeled)
1/2 teaspoon of Mexican Oregano
1/2 inch of a cinnamon stick (optional)
2 cloves optional
Salt and pepper to taste
Cilantro leaves to garnish (optional)

Steps:

  • Heat oil over medium-high heat in a large pot, add the pork meat seasoned with salt and pepper, plus the bay leaf, and cook. Stir frequently to brown the pieces of meat on all sides. About 6-8 minutes.
  • Add 1 cup of water and reduce heat to simmer (covered) for about 20 minutes.
  • While the meat is cooking, roast the tomatillos, peppers, onion and garlic on an ungreased griddle over medium heat. Toss to evenly roast them. About 12-15 minutes. The garlic will take less time, so be sure to remove promptly. Remove the tomatillos, peppers and garlic once they're soft and blackened, and place in a bowl covered with aluminum foil to cool for 3-5 minutes. Peel garlic cloves. If you are adding the cinnamon and cloves, slightly toast them too, they will take just a few seconds.
  • Place the roasted tomatillos, peppers, garlic, onion, cinnamon, cloves, oregano and the released juices into blender or food processor. Puree until you have a chunky mixture.
  • Add the tomatillo mixture to the pot. Bring to a boil and then reduce heat to a simmer. Season with salt and pepper. Cover and cook, stirring frequently until meat is tender. This step will take about 45 minutes or more.

Nutrition Facts : Calories 236 kcal, Carbohydrate 5 g, Protein 22 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 76 mg, Sodium 76 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

TOMATILLO PORK ROAST



Tomatillo Pork Roast image

I had planned to make green chile Colorado this morning, but found that I was lacking most of the ingredients required. After playing 'I could substitute this' and 'I could use that instead', I realized that I had created a brand new recipe. Serve with warm tortillas, avocado, lettuce, tomato, and sour cream.

Provided by charm

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 6h15m

Yield 10

Number Of Ingredients 12

2 cups brown rice
2 cups water
1 (14 ounce) can diced tomatoes
1 large onion, sliced
1 (8 ounce) can diced green chile peppers
2 dried ancho chile peppers
2 cubes chicken bouillon
1 teaspoon dried oregano
¼ teaspoon ground cloves
1 (2 pound) pork loin roast
salt and ground black pepper to taste
1 (16 ounce) jar salsa verde (green salsa) with tomatillo

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • Place rice into the bottom of a Dutch oven; add water, tomatoes, onion, green chile peppers, ancho chile peppers, chicken bouillon, oregano, and cloves. Place roast on top of the rice mixture; season with salt and pepper. Pour salsa verde over roast. Cover Dutch oven.
  • Bake in the preheated oven for 6 hours.
  • Discard pork bones and ancho chile peppers. Shred pork and return to Dutch oven; stir. Transfer pork mixture to a serving plate using a slotted spoon, draining well.

Nutrition Facts : Calories 296.6 calories, Carbohydrate 38 g, Cholesterol 43.7 mg, Fat 6.6 g, Fiber 3 g, Protein 19.5 g, SaturatedFat 2.1 g, Sodium 756.1 mg, Sugar 4.2 g

PORK ROAST WITH TOMATILLO CREAM SAUCE



Pork Roast With Tomatillo Cream Sauce image

Moist and full of great flavor, we loved this pork roast. It does take a bit of extra time to prepare because of the sauce, but it's very simple. The sauce is pretty mild, so if you like a bit of heat we'd recommend adding the second jalapeno. Serve over rice with a bit of the cream sauce and you have a delicious dinner.

Provided by Michelle Cory

Categories     Roasts

Time 10h30m

Number Of Ingredients 14

TOMATILLO SAUCE (YOU CAN MAKE THIS THE DAY BEFORE)
1 lb tomatillos, husks removed, rinsed and halved
4 clove garlic, peeled and halved
1-2 jalapeno peppers, seeded and chopped in large pieces (use one but if you want it spicier use 2)
1 tsp salt
2/3 c cilantro, roughly chopped
1 small white onion, finely chopped and rinsed under cold water
PORK ROAST
4.5-5.5 lb pork shoulder roast
Alpine Touch for seasoning (has salt, pepper, garlic powder and onion powder)
SAUCE
2 Tbsp cornstarch
2 Tbsp cold water
2/3 c sour cream

Steps:

  • 1. Place a large nonstick pan over medium high heat. Place the tomatillos and garlic cut side down in the pan. After 3-5 minutes, or until the tomatillos are dark brown, flip them all over and cook another 3-5 minutes.
  • 2. Scrape into a blender and let come to room temperature (about 5 minutes). Add peppers, onion, salt, and cilantro. Blend until smoothly chopped. If necessary add 2 tbsp water.
  • 3. Trim large fat pieces off your roast. Completely season the entire roast with Alpine Touch or a salt mix of your choice. Let it sit for 2-3 minutes. Coat the outside with the tomatillo sauce. You will pour remaining sauce in the slow cooker. Place the roast in your slow cooker.
  • 4. Cook on low for 10 hours or until the roast pulls apart easily. Once done, carefully scrape most of the tomatillo sauce off the roast. Place the roast on a serving tray and cover with foil.
  • 5. Turn slow-cooker on high or pour liquid into a saucepan, scraping all the good pieces from the bottom. Mix the cornstarch and cold water together and whisk into sauce. Turn down heat to low and, after thickening, stir in the sour cream. Taste and add salt as needed.
  • 6. Serve pork roast with potatoes or rice. Ladle sauce over pork and potatoes/rice.

ROAST PORK TACOS WITH TOMATILLO SALSA



Roast Pork Tacos with Tomatillo Salsa image

If I could pick my last supper, this would be it. It's a versatile recipe, easy to put together and perfect for a crowd. Finished with a simple slaw and tangy tomatillo salsa, it's guaranteed to be requested, even beyond the last supper.

Provided by Jonathan Waxman

Categories     main-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 27

3/4 cup pork lard, olive oil or butter
4 pounds pork butt or pork shoulder
Kosher salt
1 medium yellow onion
5 cloves garlic
1 cinnamon, stick, or .5 teaspoon (1g) ground
1 teaspoon turmeric
2 tablespoons chili powder
1/2 teaspoon crushed coriander
1 tablespoon extra-virgin olive oil
6 large tomatillos, or 10 small, husked and halved
3 jalapeño peppers
2 medium white onions, peeled and halved
1 clove garlic
kosher salt
Freshly ground black pepper
1/2 purple cabbage
1/2 savoy cabbage
2 limes
1/4 cup aged mirin
kosher salt
1 tablespoon grated ginger
Freshly ground black pepper
sour cream
Fresh corn tortillas
Lime, wedges
Cilantro sprigs

Steps:

  • For the pork butt, preheat the oven to 375 degrees F (190 degrees C). Melt the lard in a large, heavy-bottomed pot over medium-high heat. Cut the pork butt into 2-inch cubes. Add the pork to the pot and allow the meat to slowly brown. Season the pork with salt and freshly ground black pepper.
  • Peel and quarter the yellow onion. Add the onion and garlic to the pot with the pork.
  • Combine the cinnamon, turmeric, chile powder and crushed coriander and set aside. Continue to allow the pork to brown and caramelize.
  • While the pork is browning, start the tomatillo salsa by heating a large cast iron skillet over medium-high heat. Add the olive oil to the pan. Add the halved tomatillos, the outer strips of the jalapeños, halved onions and garlic, and cook until tender.
  • Add the spices to the browned pork. Check the ingredients for the tomatillo salsa, the tomatillos and chiles will cook faster than the onion, so you can remove them to a bowl if necessary. Add ¼ cup (60ml) water to the pan to finish cooking the onions. Remove onions when softened. Cover the bowl with the cooked salsa ingredients.
  • For the coleslaw, slice both cabbages and put in a large bowl. Add the juice of two limes, mirin, salt and fresh ginger, and toss to combine. Cover with plastic wrap and let sit, tossing every 30 minutes, until the cabbage is slightly cooked by the seasonings.*Browning the pork will take about 20 to 25 minutes. Once the pork is sufficiently browned, add 1 to 2 cups of water to the pot, bring the water to a simmer, transfer the pot to the oven (preheated to 375 degrees F) and bake until the pork is fork tender about 1.5 hours, checking every 15 minutes.
  • To finish the salsa, transfer the tomatillo mixture to a blender and puree until chunky, adding 1 tablespoon (15ml) water at a time, if necessary. Season with salt and pepper. The salsa can be stored in the refrigerator in an airtight container for up to 1 week.
  • Check the pork, and continue roasting uncovered to finish the caramelization process. Remove the pork butt from the oven and flake into large chunks with a fork. Make tacos with the pork in warm corn tortillas, garnished with the coleslaw, salsa, sour cream and cilantro. Serve with lime wedges.

BRAISED PORK WITH TOMATILLOS



Braised Pork with Tomatillos image

A pork braise is a sure way to make people's mouths water. The tomatillos in this dish offer a subtle hint of lightness to the meat. For ultimate flavor, make the dish one day ahead and reheat. -La Boucherie, Matthew Lawrence, Vashon, Washington

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 6 servings.

Number Of Ingredients 14

1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 bone-in pork shoulder roast (3 to 4 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
15 tomatillos, husks removed, chopped
1 medium onion, chopped
2 garlic cloves, peeled and halved
1 cup white wine
8 cups chicken broth
POLENTA:
4 cups chicken broth
1 cup yellow cornmeal

Steps:

  • In a small dry skillet over medium heat, toast coriander and cumin seeds until aromatic, 1-2 minutes. Remove from skillet. Crush seeds using a spice grinder or mortar and pestle; set aside., Sprinkle pork with salt and pepper. In an ovenproof Dutch oven, brown roast in oil on all sides. Remove and set aside. Add tomatillos and onion to the pan; saute until tomatillos are tender and lightly charred. Add the garlic and crushed spices; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in 8 cups broth and return roast to pan. Bring to a boil. Cover and bake at 350° until pork is tender, 3 to 3-1/2 hours., Meanwhile, in a large heavy saucepan, bring broth to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from the sides of the pan, 15-20 minutes. Serve with pork.

Nutrition Facts : Calories 514 calories, Fat 24g fat (7g saturated fat), Cholesterol 120mg cholesterol, Sodium 1160mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 3g fiber), Protein 41g protein.

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