- Difficulty: Intermediate
- Makes: 4 to 6 portions
- Nutrition per serving: (based on 6 servings) Calories: 488 Total Fat: 29g Saturated Fat: 10g Carbs: 14g Dietary Fiber: 4g Sugars: 5g Protein: 42g Cholesterol: 141mg Sodium: 1003mg
- Total time: 2 hours 45 minutes
- Active time: 30 minutes
- 3 lbs pork butt, cut into cubes (leave some fat)
- 2 tsp salt
- 1 tsp ground black pepper
- 1 tsp lemon pepper
- 1/4 tsp dried oregano
- 4 garlic cloves, minced
- 3 cups Salsa Verde (see recipe below)
- 1/2 cup fresh cilantro, chopped
- 1/2 tsp ground cumin
- 2 small cans green chiles, minced
- 1 large yellow onion, diced
Salsa Verde:
- 12 tomatillos, husks discarded
- 4 garlic cloves
- 2 jalapeos, stems removed
- 1 serrano chile, stem removed
- 1 small yellow onion, diced
- 1/4 cup fresh cilantro, finely chopped
- 1 tsp salt
Instructions:
- Fire up a large skillet and toss in the cubed pork with salt, black pepper, lemon pepper, oregano, and minced garlic. Saut over medium-high heat for 10 minutes until sizzling and golden.
- Stir in the vibrant Salsa Verde, fresh chopped cilantro, cumin, minced green chiles, and diced onions. Let the flavors mingle for another 5 minutes.
- Transfer everything to a slow cooker, cover, and set to high for 30 minutes. Then switch to low and simmer for 3 to 3.5 hours, until the pork melts in your mouthpure comfort!
Salsa Verde Directions:
- In a pot, boil the tomatillos, garlic, jalapeos, serrano, and half the onions in 2 cups water until tomatillos soften and float, about 30 minutes. Drain, reserving the liquid.
- Blend the drained veggies in a food processor with remaining onions, cilantro, salt, and 3/4 cup reserved liquid until silky smooth. This verde sauce will elevate your dish!
Craving authentic Mexican magic? This Espino's-inspired recipe brings restaurant-quality tenderness homeperfect for cozy gatherings. Roll up your sleeves and let the aromas transport you!
Recipe courtesy of Espino's Mexican Bar and Grill, Chesterfield, MO
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