Bring bold, authentic flavor to your table with this braised Swift Pork Shoulder in Tomatillo Sauce. Tender chunks of pork shoulder are seared until golden, then slowly simmered in a roasted tomatillo and jalapeño sauce infused with garlic, onion, and fresh cilantro. The result is a rich, zesty dish layered with savory spice and just the right amount of heat.
Perfect for family dinners or weekend gatherings, this versatile recipe pairs beautifully with rice, beans, and warm tortillas. Serve it as the centerpiece of your meal or use it to fill tacos, burritos, or enchiladas for a crowd-pleasing favorite.
5 lbs Swift Pork Shoulder Butt, cut into bite-size chunks
3 tbsp lard or cooking oil of your choice (avocado oil recommended)
2 tbsp garlic salt
1 tbsp ground pepper
2 tbsp ground New Mexico chili pepper
3 bay leaves
Tomatillo Sauce:
20 tomatillos, husked and rinsed
1 to 5 jalapeño peppers
1/2 white onion
6 garlic cloves
1 tbsp oregano
1 tsp ground cumin
2 tbsp chicken bouillon
A bunch of cilantro
2 cups water
Cooking Instructions:
Heat cooking oil in a large saucepan over medium-high heat.
Add the pork and season with garlic salt and pepper. Cook on all sides until browned, about 10–15 minutes.
Roast tomatillos and jalapeños in a cast-iron skillet, turning to char evenly. Remove and set aside.
Blend tomatillos, jalapeños, onion, garlic, oregano, cumin, chicken bouillon, cilantro, and water until smooth. Set aside.
Add blended tomatillo sauce to the saucepan and stir to combine.
Add bay leaves and ground New Mexico chili pepper, then stir.
Cover, reduce heat to medium-low, and simmer for 45–60 minutes, or until pork is tender.
Serve with rice, beans, and warm corn or flour tortillas.
Nelly Valenzuela
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