Cerdo en Salsa Verde
Pork Stew with Green Sauce
Authentic Mexican Recipe

This simple pork stew is a delicious and easy-to-make alternative to traditional American beef stew. Serve it up with a big pot of rice or a side of cornbread. If you have leftover cubed, cooked potatoes on hand, by all means stir them in!


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2 pounds pork stew meat, cubed and patted dry
~ salt
~ pepper
~8 tablespoons vegetable oil, divided
8 cups chicken stock*
1 recipe Salsa Verde
*Unsalted homemade chicken broth gives maximum flavor, but you can substitute canned low-sodium broth with good results.


  1. Sprinkle the pork with salt and pepper.
  2. Pour a few tablespoons of oil in a heavy-bottomed Dutch oven pan and heat until almost smoking.
  3. Working in batches, sauté the meat until browned of all sides, adding more oil to the pan if needed. Set the meat aside nearby as each batch is browned.
  4. Return all of the meat to the pan and add the chicken stock. Bring to a boil.
  5. Reduce the heat to a bubbly simmer, cover with a tight-fitting lid and cook until fork tender (approximately 2 ½ hours).
  6. Prepare the salsa verde through step 3. Set aside.
  7. When the pork is finished, place a large skillet over medium high heat and add one tablespoon of oil. When the oil sizzles, add the salsa verde and cook until thickened—approximately 5 minutes.
  8. Lift the cubes of pork out of their cooking liquid with a slotted spoon and add them to the skillet with the salsa verde.
  9. Measure two cups of the cooking broth and add it to the skillet. Mix well.
  10. Bring the mixture to a boil, reduce the heat to a lively simmer, and cook, stirring, until thickened–approximately 10 minutes.
  11. Taste and adjust the salt as needed.

Preparation Time: 
3-4 hours