If you’re craving something comforting, rich, and full of bold flavor, this pork in green sauce is the kind of dish that brings everyone to the table. Tender chunks of pork are slowly simmered in a vibrant roasted pepper and tomatillo sauce, creating a meal that feels both rustic and special. This version takes inspiration from a traditional favorite but simplifies the process so even beginner cooks can enjoy making it at home. One bite, and you’ll understand why this dish is loved by so many families.

Ingredients (2–3 servings)

• 500–700g pork shoulder, cut into bite-sized chunks
• 3 tomatillos, husked and rinsed
• 1–2 poblano peppers (roasted, peeled, and seeded)
• 1 small serrano pepper (optional, for heat)
• ½ small onion, chopped
• 3–4 cloves garlic
• 1 small bunch fresh cilantro
• 1 tablespoon chicken bouillon (or 1 cube)
• 2 cups water (divided)
• 2 tablespoons cooking oil

Spice blend:

• ½ teaspoon whole peppercorns (or ground black pepper)
• ½ teaspoon cumin seeds (or ground cumin)
• ½ teaspoon dried oregano
• 2–3 whole cloves (or a pinch ground cloves)

Seasoning for pork:

• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt, to taste

Additional:

• 2 bay leaves

Instructions
Start by roasting the tomatillos and serrano pepper in a dry pan over medium heat until lightly charred and softened. This step brings out a deeper flavor in the sauce.

While those roast, grind or mix your spices (pepper, cumin, oregano, and cloves). If you don’t have whole spices, using ground versions works just fine.

In a blender, combine the roasted tomatillos, serrano pepper, roasted poblano peppers, garlic, cilantro, chicken bouillon, and 1 cup of water. Blend until smooth and set aside.

Season the pork pieces with garlic powder, onion powder, a pinch of salt, and a small amount of the spice blend. Mix well so the seasoning coats the meat evenly.

Heat oil in a large pot over medium-high heat. Add the pork in batches and sear until lightly browned on all sides. This step builds flavor, so don’t rush it.

Once all the pork is seared, return everything to the pot. Add the chopped onion and cook for a few minutes until softened.

Pour in the green sauce from the blender and add the remaining spice mixture along with the bay leaves. Add a little extra water if needed to cover the meat slightly.

Reduce the heat to medium-low and let it simmer gently for about 45 minutes to 1 hour, stirring occasionally. The pork should become tender and the sauce will thicken.

Taste and adjust salt if needed before serving.

Notes or Tips

• Pork shoulder works best because it stays juicy during cooking—avoid lean cuts like pork loin.
• Roasting the vegetables adds a smoky depth, but you can skip it for a lighter flavor.
• If you prefer a milder dish, leave out the serrano pepper.
• Letting the dish simmer slowly (not boil rapidly) helps develop richer flavor.
• This dish pairs perfectly with warm tortillas, rice, or beans.

Give this comforting dish a try and make it your own—add more heat, adjust the seasoning, or serve it your favorite way. If you cook it, share how it turned out or what you paired it with!