Best Salsa Verde Con Puercopork Tenderloin In Green Sauce Recipes

Salsa Verde Con Puerco/Pork Tenderloin in Green Sauce image

Provided by DaleB

Categories Pork

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 lbs pork tenderloin, cut into 1/2-inch cubes
10 tomatillos, husked and washed
1 small tomatoes
4 poblano peppers
3 anaheim chilies
2 (6 ounce) cans green chilies
2 serrano peppers, 3 if you want hot 4 if you want extra hot
2 jalapeno peppers
1 medium yellow sweet onion, peeled & chopped
1/2 bunch cilantro
6 garlic cloves, more if you wish
2 teaspoons kosher salt
1 tablespoon ground black pepper
1 1/2 teaspoons ground cumin
1 lime, juice of
1 tablespoon olive oil

Steps:

Take the poblano and anaheim peppers and cut the tops off. Then cut in half length wise and de-seed. Brush peppers and garlic cloves with olive oil. Place under a broiler and grill for 10 minutes flipping once in the proccess. Put the peppers and garlic in a paper bag to cool. Once cool, place the garlic to the side then peel the skins off the peppers and chop them up along with the green chilies. Put aside.
Fix a pan of boiling water and place the tomatillo and tomato in it for 10 minutes. Pour off water and mash well. Remove the skins from the mash and throw away. Put mash aside.
Take the olive oil to a large saute' pan add the garlic and onion and saute' till onion is clear.
Add pork salt and ground pepper to the pan. Kick up the heat a bit and brown the pork. Cut the tops off the jalapeno and serrano peppers. Dice and add to pan seeds and all. Continue to saute for a couple of minutes.
Add the mash, chopped peppers & chilies, lime juice and cumin. Stir till mixed. Cover and cook 30 minutes over medium/low heat. Remove cover and cook 30 more minutes stirring occasionally till most of the water content has reduced.
Serve
.

Nutrition Facts : Calories 496.7, Fat 18.6, SaturatedFat 5, Cholesterol 149.7, Sodium 1006.8, Carbohydrate 33.1, Fiber 8.8, Sugar 11.8, Protein 53.1

Puerco Con Chile Verde image

Provided by Food Network

Categories main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 18

3 pounds pork butt, cubed (with fat)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon lemon pepper
1/4 teaspoon ground oregano
4 cloves garlic, minced
3 cups Salsa Verde, recipe follows
1/2 cup fresh cilantro, chopped
1/2 teaspoon ground cumin
2 small cans green chiles, minced
1 large yellow onion, chopped
12 tomatillos, husks removed
4 cloves garlic
2 jalapenos, stemmed
1 serrano pepper, stemmed
1 small yellow onion, chopped
1/4 cup fresh cilantro, finely chopped
1 teaspoon salt

Steps:

In a large skillet, add the pork butt, salt, black pepper, lemon pepper, oregano and garlic and cook for 10 minutes. Add the Salsa Verde, cilantro, cumin, green chiles and onions and cook for another 5 minutes. Transfer to a slow cooker, cover and cook on high for 30 minutes. Turn the heat down to low and cook for 3 to 3 1/2 hours.
In a saucepan, boil the tomatillos, garlic, jalapenos, serrano and half of the onions in 2 cups water until the mixture floats to the top of the saucepan, about 30 minutes. Strain out the pulp and reserve the liquid.
In a food processor, blend the pulp with the remaining onions, the cilantro, salt and 3/4 cup of the reserved liquid.

Pork Tenderloin with Salsa Verde image

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 11

One 1 1/2 pound pork tenderloin
Kosher salt and freshly ground black pepper
2/3 cup plus 1 tablespoon extra-virgin olive oil
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh cilantro leaves
1/4 cup white wine vinegar
1/4 cup chopped fresh chives
1/4 cup fresh tarragon leaves
3 shallots, sliced
2 garlic cloves
Crusty bread, for serving

Steps:

Preheat the oven to 375 degrees F. Sprinkle the pork generously all over with salt and pepper. Heat 1 tablespoon of the oil in a large oven-proof skillet over medium heat until very hot and then add the tenderloin. Cook the pork, flipping occasionally, until browned on all sides, about 5 minutes total. Transfer the skillet to the oven and roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F, about 15 minutes. Let rest for 5 minutes.
While the pork roasts, put the parsley, cilantro, vinegar, chives, tarragon, shallots and garlic in the bowl of a food processor and pulse until the herbs are minced. Slowly drizzle in the remaining 2/3 cup oil with the motor running until you have a thick sauce. Season with salt and pepper.
Slice the pork tenderloin and spoon the salsa verde over top. Serve with crusty bread for soaking up all the juices.

Pork in Salsa Verde image

Provided by luvcookn

Categories Pork

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 11

1 teaspoon ground cumin
3 garlic cloves, minced
1 teaspoon salt
2 1/2 lbs boneless pork loin, trimmed of all fat and cut into 3/4-inch cubes
2 tablespoons olive oil
1 medium onion, chopped
3 fresh jalapeno peppers, stems removed and seeded
3 (11 ounce) cans each tomatillos, drained
1 cup chicken broth
1/2 teaspoon dried oregano
1/4 cup chopped fresh cilantro or 1/4 cup parsley

Steps:

In small bowl, mix the cumin, half the garlic and the salt.
In medium bowl, combine the pork with the cumin mixture and toss well to coat the meat with seasonings. Cover the bowl with plastic wrap and let stand at room temperature for 2 hours or refrigerate overnight.
Heat the olive oil in a large nonstick skillet over medium heat.
Add the onion and the remaining garlic and cook until softened, about 3 - 4 minutes.
Scape the mixture into a blender or food processor.
Add the jalapeno peppers, tomatillos, chicken broth and oregano. Puree until smooth 1 -2 minutes.
Spray the same large nonstick skillet with veggie cooking spray and heat over medium-high heat.
Add half the pork cubes to the skillet and cook, turning, until browned on all sides, 5 - 7 minutes.
With a slotted spoon, remove the meat to a plate and brown the remaining pork.
Return all the meat to the skillet.
Add the tomatillo puree and simmer until the sauce is thickened, 8 - 10 minutes.
Stir in the cilantro and serve.