Pork Guisado

  • Author: Greg Fleischaker
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3:30


For Salsa Verde

  • 2 pounds tomatillos, husks removed and then halved
  • 4-6 cloves garlic
  • 2 Anaheim peppers, cleaned and rough chop
  • 1 Serrano pepper, cleaned and rough chop
  • 1 Jalapeno pepper, cleaned and rough chop
  • 1 yellow onion, rough chop
  • 1/2 bunch fresh cilantro, chopped
  • 1 teaspoon salt
  • 2 cups chicken stock

Pork Guisado

  • 3-3.5 pounds pork shoulder, cut into bite sized pieces
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground oregano
  • 4 cloves garlic, minced or pressed
  • 1 recipe of Salsa Verde from above
  • 1/2 bunch fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 2 small cans diced green chiles
  • 1 large yellow onion, diced or finely chopped


  1. In a large soup or stew pot, combine all ingredients for the Chile Verde or Salsa Verde and gently simmer for approximately 30 minutes. I add the chicken stock first, turn the burner on and then add the rest of the ingredients as I prepare them, and cook for 30 minutes after adding my last ingredient.
  2. While your salsa verde or chile verde is cooking down, cut pork shoulder into small cubes or bite sized pieces.
  3. After 30 minutes of simmering, pour your salsa verde ingredients into large bowl and puree using immersion blender, or pour into and use Vitamix or other high power blender to liquefy, no need to hurry and blend, you can let the salsa cool down for a few minutes while you cook the pork.
  4. Wipe stew pot clean and heat once again over medium heat and then add pork, all at once is fine.
  5. Add remainder of ingredients for the pork guisado, including the recently made and pureed chile verde, to the soup pot, stir frequently and slowly simmer for three hours.
  6. Serve warm with avocado and lime wedges if desired.

Keywords: salsa verde, stew, soup, guisado

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