Saturday, November 15, 2014

Tomatillo Pork

Years ago, when my husband was a distributor of wholesale Mexican foods, a vendor sent him some sample products that included a can of tomatillos.

Neither of us had ever even heard of tomatillos and had no idea what to do with them. This recipe was printed on the side of the can so I gave it a try.

It was really tasty and a good way to use leftover pork roast. I saved the recipe and have been making it occasionally ever since.

Tomatillo Pork
1 onion, slivered
2 cloves garlic, diced
Olive oil
1 lb. cooked pork, shredded
salt and pepper
1 can tomatillos, drained
1/2 cup salsa
1/2 cup water

Saute onions in oil until softened. Add garlic, pork, salt and pepper.

Stir to brown pork a bit then add tomatillos, salsa and water.

Chop the tomatillos in half with your spoon. 

Cover pan and simmer gently for 45-60 minutes. Serve over rice (I used brown rice)or you could put it in tortillas.

These days, I notice fresh tomatillos at the grocery fairly often...and the canned ones too.
 I just buy the canned ones so they will be ready to use when I have pork left over.


  1. They make a good chicken soup too. Pretty much like you have, swap chicken for pork, use green salsa, broth to thickness that you like, ground cumin...

    1. Now that sounds good! Easy to stew some some chicken thighs rather than waiting for leftover pork!