Entree: Mexico – Central Mexico – Chuletas de cerdo en salsa verde (Pork chops in green tomatillo-chile sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 12 min

Cook 30 min

Total 42 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 bone-in pork shoulder chops, approx. 10 oz (285 g) each
- 1 lb (450 g) tomatillos, husked and rinsed
- 1–2 serrano chiles (or 1 jalapeño for milder), stemmed
- 1/2 medium white onion, quartered
- 2 cloves garlic
- 2 tbsp (30 ml) vegetable oil
- 1/2 cup (120 ml) low-sodium chicken stock
- 1/2 cup (15 g) fresh cilantro leaves, packed
- 1 tsp (5 ml) dried oregano (preferably Mexican oregano) or 1 tbsp (15 ml) fresh
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 ml) kosher salt (adjust to taste)
- Fresh cilantro sprigs and sliced onion for garnish (optional)

Show original ingredient measurements

- 4 bone-in pork shoulder chops, approx. 10 oz (285 g) each
- 1 lb (450 g) tomatillos, husked and rinsed
- 1–2 serrano chiles (or 1 jalapeño for milder), stemmed
- 1/2 medium white onion, quartered
- 2 cloves garlic
- 2 tbsp (30 ml) vegetable oil
- 1/2 cup (120 ml) low-sodium chicken stock
- 1/2 cup (15 g) fresh cilantro leaves, packed
- 1 tsp (5 ml) dried oregano (preferably Mexican oregano) or 1 tbsp fresh
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 ml) kosher salt (adjust to taste)
- Fresh cilantro sprigs and sliced onion for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place tomatillos, chiles, quartered onion, and garlic in a saucepan and cover with water. Bring to a simmer and cook until tomatillos change color and are soft, about 8–10 minutes. Drain.
2. Transfer the cooked tomatillos, chiles, onion, garlic, cilantro, lime juice, oregano, and salt to a blender; blend until smooth. If too thick, add 1–2 tbsp (15 to 30 ml) water to reach a saucy consistency.
3. Heat oil in a large skillet over medium-high heat. Season pork chops with a pinch of salt and pepper and brown 3–4 minutes per side until golden. Remove chops.
4. Pour blended salsa into the skillet, add chicken stock, and bring to a simmer. Return chops to the pan, reduce heat to low, cover, and simmer 18–22 minutes until chops are cooked through and sauce has slightly reduced.
5. Taste and adjust salt or lime as needed. Serve chops with salsa spooned over them and garnish with cilantro sprigs and sliced onion.

1. Place tomatillos, chiles, quartered onion, and garlic in a saucepan and cover with water. Bring to a simmer and cook until tomatillos change color and are soft, about 8–10 minutes. Drain.
2. Transfer the cooked tomatillos, chiles, onion, garlic, cilantro, lime juice, oregano, and salt to a blender; blend until smooth. If too thick, add 1–2 tbsp water to reach a saucy consistency.
3. Heat oil in a large skillet over medium-high heat. Season pork chops with a pinch of salt and pepper and brown 3–4 minutes per side until golden. Remove chops.
4. Pour blended salsa into the skillet, add chicken stock, and bring to a simmer. Return chops to the pan, reduce heat to low, cover, and simmer 18–22 minutes until chops are cooked through and sauce has slightly reduced.
5. Taste and adjust salt or lime as needed. Serve chops with salsa spooned over them and garnish with cilantro sprigs and sliced onion.