Carne de puerco en salsa verde – pork in green tomatillo sauce

Ingredients for 4 portions

• 600 gPork shoulder, in chunks
• 400 gPork ribs, cut into pieces
• ≈ 1 lWater
• ½Yellow onion, in one piece
• 2 clovesGarlic
• to tasteSalt
• 750 gTomatillo, husked
• 3Serrano chiles
• 1 cloveGarlic, for the salsa
• ½Yellow onion, for the salsa
• 15 gCoriander
• 500 gPotato
• 1 tbspRapeseed oil

On the side

• 12Corn tortillas

Method

1. Put the pork and ribs in a wide pot with the water, the piece of onion, the garlic and some salt. Bring to the boil and skim.
2. Cover and simmer over medium-low heat for 45 minutes, until the pork is tender.
3. Meanwhile, boil the tomatillos and serrano chillies in water for 8 minutes, until the tomatillos turn olive green. Drain.
4. Blend the tomatillos and chillies with the garlic, onion and coriander until smooth.
5. Peel the potatoes and cut them into medium cubes.
6. Ladle off almost all the broth and keep it. Add the oil to the pork and brown it in its own fat over medium-high heat for 8 minutes, stirring, until golden.
7. Pour in the salsa (careful, it spits), add the potatoes and about 250 ml of the reserved broth. Season with salt and simmer over low heat for 20 minutes, until the potatoes are tender and the sauce has thickened. Add more broth if needed.
8. Warm the tortillas in a dry frying pan.
9. Serve the pork and potatoes with plenty of sauce and warm tortillas.

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