Verde Cochinita Recipe
Make Verde Cochinita Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Verde Cochinita - Ingredients
Method
Prep and aromatics
- 1
Pat pork dry and season all over with salt (about 1/2 teaspoon). Let rest 10 minutes while you prep the other ingredients.
- 2
Prepare produce
Rinse tomatillos and remove husks. Slice onion into wedges and cut jalapeños in half, removing seeds if you prefer milder heat.
Tomatillo verde sauce
- 3
Char vegetables
Preheat the broiler or a dry skillet. Place tomatillos, onion wedges, and jalapeño halves on a baking sheet or skillet. Char until blistered and softened on all sides, about 5-7 minutes. Flip once.
- 4
Blend sauce
In a blender, add charred tomatillos, onion, jalapeños, cilantro, garlic, orange juice, lime juice, achiote paste, cumin, oregano, salt, and pepper. Blend until smooth, adding stock a little at a time to reach a pourable consistency.
Brown the pork
- 5
Sear the pork
Pat the pork dry again. In a heavy Dutch oven, heat olive oil over medium-high heat. Sear the pork on all sides until deep golden brown, 6-8 minutes total.
Braise and finish
- 6
Braise
Pour the verde sauce over the seared pork. Add the stock and bay leaf. Bring to a simmer.
- 7
Cook low and slow
Cover and braise in a 325°F (165°C) oven for 2.5–3 hours, or until the pork is fork-tender. Check occasionally and add more stock if the liquid level drops too much.
- 8
Shred and finish
Carefully remove pork, shred with two forks, and return to the sauce. Simmer uncovered 10 minutes to let flavors meld. Adjust salt and pepper to taste.
Serve
- 9
Serve Verde Cochinita with warm tortillas, pickled red onions, fresh cilantro, and lime wedges. Optional: garnish with extra cilantro and a squeeze of lime.
