Salsa verde is one of my favorite salsas of all time. However, I find tomatillos a little tricky to work with. In my experience I’ve had many, many green salsas made with very acid tomatillos, I don’t like that. Some people add sugar to mellow the acid taste of tomatillos but I’d rather not do that so, I like adding zucchini to the green salsa, I think the zucchini tames the acid taste of the tomatillos and it makes it totally delicious, plus more veggies in, its a win!
So today I am making Pork with salsa verde and potatoes. This is a dish that my entire family loves, especially my 3year old, She’s a meat and potato girl. I normally add 1 or 2 jalapenos to the salsa but my kids are not big into spicy food yet, (I hope they will someday. I mean, they’re half Mexican half Texan after all) so I am leaving the peppers out for this recipe but you can totally add them to the salsa if you want to give it a little kick.
This is how I make it.
Pork with Salsa Verde and Potatoes
Category: Main Dishes, Paleo, Pork, Uncategorized, Whole30
1/2-2 lb bonless pork butt
1 teaspoon of olive oil
1 large zucchini
3 garlic cloves
2 teaspoons of salt
1 teaspoon ground comino
1/2 teaspoon dry oregano
ground black pepper
1 bay leave
1/2 avocado, sliced
fresh chopped cilantro
Heat a heavy bottomed pan on medium high heat and add 1 teaspoon of olive oil.
Cut the pork into big chunks and add them to the pan, stirring once or twice.
peel and wash the tomatillos and cut them in half. Cut the zucchini and onion into big chunks.
In a blender, add the tomatillos, zucchini, onions, garlic, oregano, salt, pepper and add 1 cup of water. Blend until very smooth.
Pour the salsa over the pork and add 1 bay leave. Cover and simmer on low for about 2hours or until tender.
After two hours, peel and cut the potatoes into big chunks and add the to the pot. Cover and keep simmering for another 20-25 minutes until the potatoes are very tender.