Pork in green sauce (Puerco en salsa verde)

I have been waiting for an order of art materials to arrive in the mail.

Not being able to work on my projects has left me with lots of time to do other things, like cooking and getting the house in order and clean, also lots of sketching to learn more about drawing anatomically correct human form.
The rain has not stopped and the weather turned surprisingly cold for the season, which is nice but also disconcerting for the body.

A hot meal was in order, some comfort food with nurturing qualities.

My mom’s pork in green chile sauce.


Ingredients for the green sauce:

  • 2 lbs. tomatillos
  • 10 jalapeño peppers (you can use as many or as few as you like)
  • 3 garlic cloves
  • ½ a big white onion
  • 1 bunch of cilantro (what you can grab with one hand as a bouquet
  • ¼ of an iceberg lettuce
  • Salt or bullion powder to taste

In the picture you can see double the ingredients that the recipe calls for. I made a big batch and freezed half of it for later use.

Instructions for the green sauce:

After washing the sticky off the tomatillos set them aside in a big pot. Wash the jalapeños and cut the “tails” off then put them with the tomatillos and cover them both with just enough water, set them to boil. Once they are tender, turn off the heat, drain the water, and pinch them with a fork or with a knife once, this will release the steam and prevent them from exploding when in the blender.




After letting them cool for a while (if you don’t the steam will accumulate inside your blender and you will end up covered in sauce) put them in the blender with the rest of the ingredients and puree it all until it’s smooth. It may take a few batches, if your blender is small like mine.

Pour the sauce in the same pot you used to boil the tomatillos and chiles, and add a spoonful of powdered bullion, or salt to taste.


Simmer it all for 5 minutes in high heat stirring occasionally.
Turn off the heat and set aside.


Ingredients for the pork in green sauce:

  • 2 lbs. pork butt cubed
  • 4 cups of mushrooms of your choice
  • 6 small zucchinis
  • 3 cloves of garlic
  • Salt to taste
  • 1 green sauce recipe (explained before)
  • Oil for frying (not pictured)



Salt the cubed pork, set a pan to high heat, add the oil and brown the pork until it’s very golden all over. When the pork is almost done browning add the chopped garlic cloves and stir. The pork will finish cooking in the sauce so don’t try to make it tender in the pan.



Wash and chop the zucchini and the mushrooms, set aside.


Put the green sauce in high heat and add the pork, cook for about 20 minutes or until the meat is tender and stir so it doesn’t stick to the bottom, once the meat is tender add the mushrooms and cook for about 5 minutes more, once the mushrooms are cooked add the chopped zucchini and let it simmer until the zucchini is cooked to your liking.


You can serve this dish alone, or you can serve it with white Mexican rice on the side, or with refried beans or with both! You can have it with corn or wheat tortillas, and even bread.



I hope you try this and enjoy it.
If you do, let me know how it turned out.

Thank you for stopping by. Come back soon!

~ Martha Idalhí.

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