Slow Cooked Pork Smothered In Tomatillo Salsa Recipes

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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

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

SLOW COOKER SWEET TOMATILLO CHIPOTLE PORK



Slow Cooker Sweet Tomatillo Chipotle Pork image

Provided by Mel

Categories     Slow Cooker

Time 9h20m

Number Of Ingredients 12

3 to 5 pound pork sirloin roast (see note for other cuts of pork)
Coarse kosher salt and black pepper
1 tablespoon olive oil
1 large onion (chopped)
3 cloves garlic (finely minced)
1/3 cup light or dark brown sugar
2 tablespoons canned chipotle chiles (see note)
1 teaspoon salt
1/2 teaspoon pepper
2-3 pounds tomatillos (about 20-25 tomatillos, husks removed, washed well, and cut in half (or quartered if they are large))
1 cup low-sodium chicken broth
Hot cooked rice for serving

Steps:

  • Season all sides of the pork roast with salt and pepper.
  • Heat the olive oil in a large skillet over medium or medium-high heat until the oil is hot and rippling. Add the roast and brown on each side until golden, about 1-2 minutes each side.
  • Transfer the roast to the insert of a slow cooker.
  • Reduce the heat to medium or medium-low and add the chopped onions to the skillet (if the skillet is very dry, add another teaspoon or so of oil). Cook the onions, stirring often, for 3-4 minutes, scraping up any brown bits from the bottom of the skillet. Add the garlic and cook for another 30 seconds or so.
  • Stir in the brown sugar, chipotle chiles, salt, and pepper.
  • Scrape the mixture into the slow cooker with the pork.
  • Add the halved (or quartered) tomatillos to the slow cooker, nestling them on the sides of the pork so they aren't all piled on top, and pour in the broth.
  • Place the lid on the slow cooker and cook on low for 8-10 hours.
  • Shred the pork (if the pork is lean and boneless, it can be done right in the slow cooker with two forks) and return it to the slow cooker, tossing it with the cooking liquid and tomatillos. Serve over hot, cooked rice (the pork filling is also delicious in burritos, tacos, on top of salad, etc.).

Nutrition Facts : ServingSize 1 Serving, Calories 358 kcal, Carbohydrate 18 g, Protein 54 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 141 mg, Sodium 465 mg, Fiber 3 g, Sugar 14 g

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

TOMATILLO PORK BRAISE WITH PICKLED CHILIS (PUERCO EN SALSA VERDE



Tomatillo Pork Braise With Pickled Chilis (Puerco En Salsa Verde image

Here is an excellent recipe for the Crock-Pot from Chef Rick Bayless. Just add the ingredients, set the dial and forget it! The aromas eminating from this pork stew as it is cooking is simply scrumtious. But before you start cooking - look at the different variations that enhance the flavors of this recipe. The variations change the entire taste of the original!

Provided by Witch Doctor

Categories     Stew

Time 6h45m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs tomatillos, husked, rinsed and cut into 1 inch pieces
3 garlic cloves, peeled and halved
3 -4 canned pickled jalapeno peppers, stemmed, halved and seeds scraped out
1/2 cup loosely packed roughly chopped fresh cilantro (divided use)
salt
1 1/2-2 lbs boneless pork shoulder, cut into 1 inch cubes
1 tablespoon Worcestershire sauce
2 (15 ounce) cans large white great northern beans, drained (or 3 1/2 cups home cooked beans)
1/2 teaspoon sugar, if needed

Steps:

  • Scoop the tomatillos into a slow cooker and spread them in an even layer. Scatter on the garlic, jalapenos and half of the cilantro. Sprinkle evenly with 1 ½ tsp salt.
  • In a large bowl, combine the pork and Worcestershire sauce, mixing until the cubes are well coated. Distribute the meat over the tomatillo mixture. Cover and slow cook on high for 6 hours.
  • With a pair of tongs, remove the pork to a bowl. Tip or ladle the sauce mixture into a blender and add the remaining cilantro. Cover loosely and blend until smooth; return the mixture to the slow cooker. Stir in the drained beans, taste and add salt as necessary; Stir in a little water if the sauce has thickened beyond the consistency of a light cream soup. Add a little sugar if the sauce is too tart. Return the meat to the pot, let everything warm through and serve.
  • Variations:.
  • This dish can be cooked in a Dutch oven instead of the slow cooker. In a medium large (4 to 6 quart) heavy pot or Dutch oven, layer the tomatillos, flavorings and meat as described above. Cover with the sauce, set the lid in place and braise in a 3000F oven for 2 ½ to 3 hours, until the pork is completely tender. Complete the dish as described above.
  • The beans can be replaced with potatoes or small sweet turnips (cut into wedges) or carrots (2 inch lengths cut into sticks). Toss them with a little salt and place them on top of the sauce ingredients before layering in the pork. Take them out with the meat while you finish the sauce.
  • Add a big handful of spinach to the blender when pureeing the sauce; a few Tbsp of Mexican Crema or heavy cream works magic on this spinach enhanced sauce. Epazote may be used in place of the cilantro.
  • This dish is perfect made with 2 pounds boneless, skinless chicken thighs. Or replace the pork shoulder with 1 inch pieces of beef chuck; double the cilantro and use 2 poblanos. The beef will benefit greatly from browning before slow cooking.
  • Either brown the cubed pork in a little oil in a single layer in a large skillet, or spread it out on an oiled baking sheet (with sides) and slide it close up under a broiler. Slide the browned meat into the slow cooker.

Nutrition Facts : Calories 463.1, Fat 24.7, SaturatedFat 8.3, Cholesterol 80.6, Sodium 293, Carbohydrate 31.9, Fiber 10.3, Sugar 5.4, Protein 29.5

SLOW COOKED PORK SMOTHERED IN TOMATILLO SALSA



Slow cooked pork smothered in Tomatillo Salsa image

This is an awesome way to use up leftover tomatillo salsa, you can also sub canned tomatillos. Prep time does not include making salsa.

Provided by Lynn Socko

Categories     Pork

Time 3h5m

Number Of Ingredients 3

3 lb thick cut pork chops or country style ribs
3 c tomatillo salsa, see link
1/3 c corn flour or all purpose for-for gravy

Steps:

  • 1. NOTE: Canned tomatillos (to equal 3 c pureed)could be used, just bump them up with some roasted garlic, onion, and jalapeno and some fresh chopped cilantro, and a little lemon juice. Put in food processor and puree.
  • 2. ROASTED TOMATILLO SALSA https://www.justapinch.com/recipes/sauce-spread/salsa/roasted-tomatillos-salsa.html
  • 3. Pour 1/3 of the salsa in bottom of baking dish. Place pork in and cover with remaining salsa.
  • 4. Cover and bake 325° for 3 hrs.
  • 5. Remove pork and shred.
  • 6. Skim excess fat off of salsa if needed. Thicken hot remaining salsa and juices with a little (about 1/3 c) corn flour or flour to thicken.
  • 7. Serving suggestions: serve over rice or pan roasted potatoes and garnish with cheese and pico de gallo. https://www.justapinch.com/recipes/sauce-spread/salsa/pico-de-gallo-7.html

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