Puerco en Salsa Verde (Pork in a Green Sauce)

Hello there! It is been a while since my last post, but I have been very busy.

Today I am sharing with you a delicious recipe made with pork belly, tomatillos, jalapeños and lots of love! Puerco en Salsa Verde is one of my absolute favourite dishes ever, especially if you add some sort of greens, in this occasion, I added some spinach, which gives the dish a more satisfying flavour and you’ll feel good to see the green bits in it.

The salsa is made with tomatillos, if you can’t find fresh tomatillos in London, do not hesitate to buy tin ones, the flavour will just change slightly, but they will taste good. I cooked my pork in advance as I wanted the pieces to be very tender and then I added the sauce. I served mine pork in green sauce with some tomato rice and refried beans, but if you want to you can serve them in tacos and add some fresh raw veggies to eat them.

So I hope you are all ok and you haven’t miss as much as I did. Please do not forget to leave a comment, they mean a lot to me!

Love,

Karla

Puerco en Salsa Verde

Serves 4

Ingredients

  • 500 gr pork belly cut in chunks
  • 1 peeled white onion
  • 3 peeled garlic cloves
  • 5 fresh tomatillos roughly chopped
  • 2 fresh jalapeños, stem off and chopped
  • A bunch of fresh spinach chopped
  • Salt to taste
  • Pinch of ground black pepper
  • Pinch of dried oregano
  • One tbsp of vegetable oil

Method

  1. Heat the oil in a casserole dish (dutch oven) and sealed the pieces of pork, making sure to not over crowd the pan while sealing the pork.
  2. Then add a pint of water, salt to taste, ground black pepper, oregano, half an onion & a garlic clove. Bring it to a boil and then low the heat down, put the lid on and cook the pork slowly until tender (around an hour)
  3. Once the pork is ready, blend tomatillos together with the rest of the onion, garlic and add one jalapeño chopped. Blend until smooth.
  4. Once you have the salsa, add it to the cooked pork and let it cook for 15 min.

When the salsa is cooked add the spinach and stir for a minute or two. Serve with some Mexican rice and refried beans or shred the pieces of pork and serve it as a taco garnish them with chopped onion and fresh coriander.*Note: If you want to make it spicier, just add more jalapeños. You can add other type of greens if you do not have spinach.Listo!Provecho!

Macarela en Salsa Verde (Mackerel in a Green Sauce)

These days I puzzle very much about how to eat more fish in our diet, you know, I grew up in a fish town (Ensenada) and we used to eat fish at least twice a week and here in London I really struggle to cook fish in different ways.

So I decided that I am going to be in a mission and I will try to cook fish in a different way every time we eat at home, which is once a week, I am also going to try to eat different types, not only the easy option (cod or haddock), so today I bought some mackerel, I have cooked mackerel in the past, I think I have a mackerel with green pipian in my blog. Today’s recipe is very simple, it is mackerel fillets in a tomatillo sauce with some asparagus and pickled red onion, it is such a simple recipe, but very flavoursome, I especially like combination of the tangy green salsa with the fish, it is the perfect combination.

So here is the quick recipe, if you like it do not forget to leave me a comment! Thanks for reading!

Serves 2

Prep 10 min

Cook 30 min

Ingredients

  • 4 mackerel fillets
  • 3 fresh tomatillos cut in chunks
  • 1/2 onion cut in chunks
  • 1 garlic clove
  • 1/2 fresh jalapeño
  • Small bunch of fresh coriander (cilantro)
  • 12 asparagus
  • 1 small red onion
  • 2 limes
  • 1 tbsp table salt to pickle the onion
  • Pinch of oregano
  • 3 tbsp canola oil
  • Salt
  • Pinch of ground black pepper
  • 1/4 cup water

Method

  1. Preheat the oven to 180. Have a saucepan and frying pan ready.
  2. Place the tomatillo, onion, garlic and jalapeño in a saucepan and add 1/4 cup of water. Cook for 10 min.
  3. While the veggies are cooking, place the asparagus on a baking tray, sprinkle 1 tbsp of oil, some salt & pepper and place them in the oven for 15 min.
  4. Then make the red pickle onion. Cut the onion in thin slices a d add the tbsp of table salt and set aside.
  5. Heat the frying pan and place the fillets one by one skin down. Press down each fillet with your fingers to avoid the fish to curl up.
  6. Place a saucepan lid on top of the fish to cook the top.
  7. While the fillets are cooking finish making the pickled onion. Rinse the onion with fresh water to get rid off the salt. Squeeze the juice of a lime and add a pinch of oregano and a pinch of salt and set aside.
  8. Make the salsa. Put all the veggies in a blender. Then once blended add the fresh coriander, salt & pepper to seasoned and set aside.
  9. Take your asparagus out of the oven and set aside.
  10. Cut some lime wedges.
  11. By now the mackerel fillets have to be cooked. The skin has to be crispy.
  12. Serve two mackerel fillets per person with some asparagus, pickled onion and drizzle some green salsa on top & finish off by squeezing some lime to get that extra tangy flavour. Enjoy!

Listo!

Provecho!

Tres Recetas Mexicanas con Verdolagas (Three Mexican recipes with Purslane)


Verdolagas or Purslane is a very famous vegetable in Mexico. It would have being one of the rarest vegetables I have ever seen, if it wasn’t for my father that used to eat them all the time, I remember, as a child, going to the countryside and look for watercress, purslane and other wild herbs that we could find in the wild, usually near to a brook, my dad was very good at identifying which plants could be eaten and he was always experimenting and creating lovely dishes. Continue reading “Tres Recetas Mexicanas con Verdolagas (Three Mexican recipes with Purslane)”

Puerco en Salsa Verde (Pork in Green Sauce)

  
Things always tastes better with a salsa and this is the case of pork shoulder! I bought pork shoulder in chunks and cook it in this amazing tomatillo salsa.

It is Friday, Fridays for me are for relaxing and that means cooking something quick and easy, but today I fancy that plus the wow factor on it, so I decided to cook this pork stew, in my family my mum loves this dish, she says that “pork just go with tomatillo salsa”.

Anyway, let’s start with the recipe!

Serves 4

Prep 20 min

Cook 30 min

Ingredients

  • 500 gr pork shoulder in chunks
  • 500 ml Salsa verde 
  • Salt to taste
  • 1 tbsp rapeseed oil 

To garnish 

  • 1 roasted green pepper chopped into little cubes
  • 1 avocado cut in slices

Method

Prepare your  salsa verde according to the recipe that is in the blog.

After you have the salsa ready, heat a casserole dish and add the oil, then add the pork shoulder chunks, add salt and cook for 10 min, add the salsa verde and cook for around 20 more min or until the meet is tender.

Server it with some roasted green pepper cubes and slices of avocado and as a side dish you can have some red rice

Listo!

Enjoy!