{"id":25960,"date":"2026-06-10T15:41:09","date_gmt":"2026-06-10T15:41:09","guid":{"rendered":"https:\/\/laprensanewspaper.com\/?p=25960"},"modified":"2026-06-10T15:41:32","modified_gmt":"2026-06-10T15:41:32","slug":"puerco-en-salsa-verde-recipe","status":"publish","type":"post","link":"https:\/\/laprensanewspaper.com\/index.php\/2026\/06\/10\/puerco-en-salsa-verde-recipe\/","title":{"rendered":"Puerco en Salsa Verde Recipe"},"content":{"rendered":"<p><em><a href=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-11528 size-medium alignright\" src=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy-268x300.jpg\" alt=\"\" width=\"268\" height=\"300\" srcset=\"https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy-268x300.jpg 268w, https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy.jpg 700w\" sizes=\"auto, (max-width: 268px) 100vw, 268px\" \/><\/a>Puerco en Salsa Verde is a popular Mexican dish full of succulent pork and beautiful, fresh and spicy flavors. It&#8217;s so delicious &#8212; everyone will be licking their plates clean!<\/em><\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>olive oil for grilling and for the saut\u00e9 pan<\/li>\n<li>4\u00a0tomatillos,\u00a0husks removed and cut in half<\/li>\n<li>2 to 3\u00a0(approximately 3-inch)\u00a0jalape\u00f1o peppers,\u00a0washed and dried (see notes)<\/li>\n<li>1\u00a0cup\u00a0yellow onion,\u00a0peeled, cut into large wedges<\/li>\n<li>5\u00a0medium-large\u00a0garlic cloves,\u00a0peeled<\/li>\n<li>1\u00a0cup\u00a0loosely packed fresh cilantro leaves,\u00a0washed and dried<\/li>\n<li>1\u00a0(approximately 1\u00bd-pound)\u00a0pork tenderloin<\/li>\n<li>salt and freshly ground black pepper<\/li>\n<\/ul>\n<p><strong>INSTRUCTIONS<\/strong><\/p>\n<ol>\n<li>Preheat a stove-top or outdoor grill.<\/li>\n<\/ol>\n<p><strong>The Salsa Verde<\/strong><\/p>\n<ol>\n<li>Drizzle the tomatillo halves, whole jalape\u00f1os, onion wedges and garlic cloves lightly with olive oil. Once the grill is very hot add these ingredients. You should hear a sizzle when they hit the grill &#8212; if you don&#8217;t, it&#8217;s not hot enough yet. Remove the ingredients when they&#8217;re nicely charred and soft&#8211; this will not be all at the same time, and will take about 15 minutes. Place them on a large plate as you go.<\/li>\n<li>Once everything is grilled, cut the stems off the jalape\u00f1os, and slice them into smaller pieces, removing the seeds if less heat is preferred. (I usually leave a bit less than \u00bc of the seeds, but this is a personal preference.) Cut the tiny root end off the garlic cloves, as well.<\/li>\n<li>If you have a mortar (the larger, the better), add the grilled ingredients and the cilantro in small batches, and mash them with the pestle until it&#8217;s the consistency you desire &#8212; I like it somewhere between saucy and chunky. You can season the salsa to taste with salt and pepper if you want to. (I didn&#8217;t find it necessary.)<\/li>\n<\/ol>\n<p>Set the salsa aside. (Please feel free to use a food processor or blender if you would rather, or if you don&#8217;t have the mortar and pestle &#8212; it&#8217;ll still be fantastic!)<\/p>\n<p><strong>Make the pork<\/strong><\/p>\n<ol>\n<li>Cut the pork into bite-sized pieces and heat a large saut\u00e9 pan over high heat. Coat the bottom of the pan with olive oil, and season all sides of the pork pieces with salt and pepper. Once the pan is very hot, add the pork. Again, if you don&#8217;t hear a sizzling sound, the pan isn&#8217;t hot enough yet. Saut\u00e9 the pork just until it&#8217;s cooked through and is browning a bit, about 7 minutes.<\/li>\n<\/ol>\n<p><strong>Assemble<\/strong><\/p>\n<ol>\n<li>Pour the Salsa Verde over the pork, mix and serve!<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Puerco en Salsa Verde is a popular Mexican dish full of succulent pork and beautiful, fresh and spicy flavors. It&#8217;s so delicious &#8212; everyone will be licking their plates clean! INGREDIENTS olive oil for grilling and for the saut\u00e9 pan 4\u00a0tomatillos,\u00a0husks removed and cut in half 2 to 3\u00a0(approximately 3-inch)\u00a0jalape\u00f1o peppers,\u00a0washed and dried (see notes)<\/p>\n","protected":false},"author":2,"featured_media":11023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_rtcl_gb_attr":"","footnotes":""},"categories":[252],"tags":[],"wf_post_folders":[315],"class_list":["post-25960","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"rttpg_featured_image_url":{"full":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"landscape":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"portraits":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x150.jpg",150,150,true],"medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-300x188.jpg",300,188,true],"large":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",640,402,false],"1536x1536":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"2048x2048":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-gallery":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-320x240.jpg",320,240,true],"rtcl-gallery-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x105.jpg",150,105,true],"psacp-medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",500,314,false],"rpwe-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-45x45.jpg",45,45,true]},"rttpg_author":{"display_name":"LaPrensa Newspaper","author_link":"https:\/\/laprensanewspaper.com\/index.php\/author\/laprensa\/"},"rttpg_comment":0,"rttpg_category":"<a href=\"https:\/\/laprensanewspaper.com\/index.php\/category\/recipes\/\" rel=\"category tag\">Recipes<\/a>","rttpg_excerpt":"Puerco en Salsa Verde is a popular Mexican dish full of succulent pork and beautiful, fresh and spicy flavors. It&#8217;s so delicious &#8212; everyone will be licking their plates clean! INGREDIENTS olive oil for grilling and for the saut\u00e9 pan 4\u00a0tomatillos,\u00a0husks removed and cut in half 2 to 3\u00a0(approximately 3-inch)\u00a0jalape\u00f1o peppers,\u00a0washed and dried (see notes)","_links":{"self":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/25960","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/comments?post=25960"}],"version-history":[{"count":1,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/25960\/revisions"}],"predecessor-version":[{"id":25961,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/25960\/revisions\/25961"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media\/11023"}],"wp:attachment":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media?parent=25960"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/categories?post=25960"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/tags?post=25960"},{"taxonomy":"wf_post_folders","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/wf_post_folders?post=25960"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}