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
- 1/2-2 lb bonless pork butt
- 1 teaspoon of olive oil
- 1 large zucchini
- 5 tomatillos
- 1/2 onion
- 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.
- Garnish with fresh cilantro and avocado slices.