Tomatillo Pork Verde Recipe
Tomatillo pork verde recipe
Pork roast is a versatile and delicious meat. You can cook one and make multiple meals. Try this mind-blowing crock pot tomatillo pork verde recipe.
Roasting a big pork roast in the crock pot will help you serve a ton of meals with one protein. You can freeze half of it and use the other half to make several recipes throughout the week. Then in a few weeks or months, do it again with the frozen half.
This post may contain affiliate links; I’ll earn a small commission if you choose to make a purchase.
What are tomatillos?
Tomatillos are in the tomato family and look kind of similar inside, but they have a funny little husk on the outside and they are far more bitter than tomatoes. They taste best cooked. They grow on a plant similar to a tomato plant. They are harder than tomatoes and a little crunchy when raw.
Tomatillos are also called husk tomatoes. Whatever you call them, roasting them is the tastiest way to prepare them. Check out this tomatillo salsa verde for another tasty tomatillo treat.
The very best way to enjoy tomatillos is roasted. You can put them on a sheet tray and roast them in the oven with some olive oil, salt and pepper. For more details, you can check out this roasted tomato recipe and do it just like that. Then you can blend it into sauce or leave them whole for your recipe.
When you store tomatillos raw, leave the husks on until you’re ready to use them. It will keep them fresh longer. They will last on the counter for a day or two or wrapped in plastic in the fridge for about a week.
If you roast your tomatillos, you can store them in ziplock bags in the freezer for several months. I like to harvest them all, roast them all, and then portion them out into sizes that I will use in recipes.
Pork verde slow cooker
This recipe was adapted from a recipe for pork verde soup given to me by my mother. I left out the liquids so I could make this meat into tacos and so much more.
- 1 6- pound pork roast
- 1 lb. roasted tomatillos
- 3 tsp. salt
- 1 tsp. pepper
- 2 onions chopped
- 5 small assorted hot peppers of your choice
- 4 cloves garlic
- 1 bag frozen corn
- 1 c. chopped cilantro
- 3 tsp cumin
Dump all ingredients into crock pot
Cook overnight on low or 6 hours on high.
Remove meat and shred with a fork.
Use immersion blender to blend up everything else in the crock pot.
Replace pork and mix with sauce.
Adapted from Donna Gilleland
Don’t forget to pin for later