Pork with roasted tomatillos, poblanos and potatoes (Lomo de puerco en salsa verde con papas) from More Mexican Everyday: Simple, Seasonal, Celebratory (page 79) by Rick Bayless and Deann Groen Bayless

  • poblano chiles
  • epazote
  • Show all ingredients...

  • EYB Comments

    Can substitute pork shoulder or tenderloin for pork loin; pork broth or vegetable broth for chicken broth, and cilantro for epazote.

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Notes about this recipe

  • Eat Your Books

    Can substitute pork shoulder or tenderloin for pork loin; pork broth or vegetable broth for chicken broth, and cilantro for epazote.

  • kbrooks on April 07, 2025

    I have made this with chicken and with pork. It's wonderful both ways!

  • averythingcooks on November 03, 2024

    With his rst'd tomatillo sauce base & rst'd poblanos waiting in the freezer, this was very easy to put together. My 2" chunks of pork loin took a little longer to get "shreddable" than he suggests which meant the potatoes (unpeeled red skins cut in 1" pieces) were super soft which we really liked. This was spooned over cheesy polenta & topped with pickled red onions. This was a great "garden payoff" dinner and it will be repeated for sure.

  • TrishaCP on June 11, 2023

    The recipe is very confusingly written- but the final result was delicious.

  • danlaik on May 23, 2023

    Made this with a tenderloin. So good, my boyfriend was ecstatic. This sauce base could really work with so many things.

  • hilarie on April 18, 2020

    Made the chicken version. Good flavors! My Blendtec struggled with the tomatillo sauce, even though my tomatillos were thawed from frozen and basically little water balloons. So I'll do that part in the food processor next time.

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