Tomatillo pork braise with pickled chiles (Pollo en salsa verde con jalapeños encurtidos) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 273) by Rick Bayless and Deann Groen Bayless

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on January 16, 2025

    I scaled for 8 oz of pork shoulder, cheating a little as his "roasted tomatillo / serrano sauce base" is in my freezer. I started with 1/2 cup, topping up with a tomatillo salsa partway through. Along with the pickled jalapenos & garlic, I added sliced onion, roasted poblanos + a mix of diced sweet & hot peppers and as always, it was Thai basil in place of cilantro. At around 5 hours (ie beautifully tender pork), I added pinto beans. A little honey (rather than sugar) tempered the tartness & we ate this over smashed red skinned potatoes topped with pickled onions & grated Monterey Jack. It was a perfect cold weather dinner for 2.

  • emstovall on November 05, 2021

    Used 4lbs bone in skin on chicken thighs. removed skin pressure cook on high for 12 min partial natural release after 10 min remove from bones and separate to chunks

  • nicolepellegrini on October 18, 2019

    Cooked it low and slow on the stove top instead of in a slow-cooker or the oven. Wasn't sure how it would come out - seemed so basic and without any real seasoning besides salt and Worchestershire sauce. Was really surprised with the flavor once it was done! Meat was tender and it had a lot of the flavor of a salsa verde stew without the effort. Still, I might brown the meat first next time for a bit more depth of flavor. May make this for my holiday party this year as it's so simple and hearty.

  • JKDLady on April 30, 2014

    I used a bone-in pork shoulder, but I de-boned it and cut it into the cubes. I added the bone to the pot. I also browned the meat first. I know it takes a little more time, but I find it better this way. I also added more jalapeños and didn't scrape out the seeds. I cooked this in the oven because I prefer that to the slow cooker, especially for this cookbook.

  • bethihearyoucalling on July 07, 2011

    Made with half lamb stew meat, half boneless/skinless chicken thighs. Really good!

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