My husband and I spent our honeymoon in Las Vegas and went to an awesome Mexican restaurant in our hotel. They served a variety of salsas with chips, one of which was a green salsa. We both agreed that it was the best salsa we had ever tasted, and have since been trying to find or duplicate it. We have found some jarred salsas that are close, and have had some luck making some that taste pretty good, too. While we have never found that exact salsa again, it has been really fun trying. Over the last five years, we have developed a love for green salsas and some fun ways to eat it.
My aunt and uncle first introduced use to the idea of a pork dish with green salsa in the form of stew. This was soon after we had returned from Vegas so we were excited to try the elusive green salsa in a different form. We made this stew a few times, but found it to be pretty labor intensive (It requires cubing, breading, and frying the meat) so have not made it in quite a while. Recently, we visited my in-laws and hosted a few friends to come visit. My mother-in-law loves Mexican food and can’t resist making a big meal for a crowd. Normally her Mexican food is slathered in cheese, but she goes out of her way to make healthy, dairy, and soy free foods when we visit, which is awesome. She had the idea to serve pork salsa verde, and my husband volunteered to make it. He put together a great dish that night, and continued to tweak it when we got home.
I love that this version is a slow cooker recipe, and has very few steps beyond that. While it is not as simple as throwing everything into the slow cooker and being done, it is simple and everything can be done in advance. If desired, the salsa could be made and refrigerated the night before to make this quick weeknight meal. I hope you enjoy our version of Pork Salsa Verde!
Pork Salsa Verde
2 lb pork loin
Salt and pepper
3-4 poblano peppers
3-6 garlic cloves, minced
1 Tbsp olive oil
1 Tbsp Cumin
3 Tbsp Fresh Cilantro
26 oz can of crushed tomatillos
- Generously season the pork loin with salt and pepper and place it in the slow cooker. Cook on high for 6-8 hours. Allow to cool enough to handle and shred with a fork.
- Meanwhile roast the poblano and jalapeño peppers in a 350º oven for 40 minutes, until soft and slightly charred. Remove stems and seeds.
- Sauté garlic in olive oil for 1-2 minutes, until lightly browned. (Alternate option: could also used roasted garlic for a different flavor)
- Puree peppers, garlic, cumin, cilantro, and tomatillos until smooth. Add salt and pepper to taste.
- Stir pureed mixture into shredded pork until desired consistency is reached. For tacos, we use about 3 cups. You could also add more for a stew. Reserve any extra for salsa.
My favorite way to serve this is in the form of tacos. I always love to top tacos with avocado slices which add a nice rich and creamy texture. Fresh cilantro and lime juice also add great flavor. And of course, you can spoon some of the extra salsa over the meat. Try this out with all of your favorite toppings!