This is a delicious spin on our cactus salsa verde. Intense Mexican flavours will be absorbed by the slow-cooked pork and potato wedges. Best enjoyed hot with creamy dollops of creme fraiche and warm corn tortillas for a taquito or two.
Salsa Verde Pork Stew
-400g boneless pork loin or shoulder, cubed
-250g small potatoes, wedged
-2 garlic cloves
-salt and pepper, to taste
-1tsp vegetable oil
-⅓ cup stock (vegetable or chicken) or water
1 Remove any fat excess from the pork pieces if necessary. Season with salt and black pepper to taste.
2 Set a large pan to medium-high heat and once hot, add the oil. Sear the pork cubes on all sides until golden brown.
3 Pour the stock so there is enough liquid to cook the pork. It does not need to cover or even come halfway up the pieces, just enough to cook slowly. Bring to a boil and add the garlic cloves whole. Cover the pan, bring down the heat to a minimum and cook for 30 minutes.
4 Pour the Cactus Salsa Verde into the pan and add the potato wedges, stir to combine everything, and bring to a boil over medium heat. Cover with a lid, bring down the heat to a minimum again and cook for 20 minutes or until the potatoes are cooked and the pork fork-tender.
Cactus Salsa Verde
-1 790g tomatillos, drained
-½ small onion, halved
-3 garlic cloves
-1 to 2 jalapenos
-a handful of coriander
-salt and pepper, to taste
-vegetable oil
1 Open the cactus jar and transfer them to a fine mesh colander. Rinse them with plenty of cold water and allow them to drain before using.
2 Add to a blender the tomatillos, onion, garlic, jalapenos, coriander and salt and pepper to taste. Blend until smooth.
3 Pour the salsa directly into the pork stew and add the cactus too. Follow the instructions above.
To Serve
Serve this delicious stew with creme fraiche dollops and warm corn tortillas!
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