Salsa Verde
Tangy tomatillo salsa verde — Roasted Salsa Verde, Green Tomato Salsa Verde, pork carnitas bowls, and a salsa verde chicken jar for busy weeknights.
★
Pork Carnitas, Rice, and Corn Salsa Bowl with Salsa Verde Crema
A flavorful and colorful bowl featuring tender pork carnitas, grilled corn, rice, and a zesty salsa verde crema.
Ingredients
- 1 pound boneless, skinless pork shoulder
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup orange juice
- 1 tablespoon lime juice
- 1 cup cooked rice
- 1 cup corn kernels, grilled or roasted
- 1/2 cup mayonnaise
- 1/4 cup chopped cilantro
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1Marinate the Pork: In a bowl, combine pork with olive oil, garlic powder, onion powder, salt, pepper, orange juice, and lime juice. Marinate for at least 30 minutes, or up to 2 hours.
- 2Cook the Pork: Preheat oven to 375°F (190°C). Spread the marinated pork in a single layer in a baking dish. Roast for 30-40 minutes, or until the pork is cooked through and slightly browned. Shred the pork with two forks.
- 3Make the Salsa Verde Crema: In a small bowl, whisk together mayonnaise, cilantro, parsley, garlic, lime juice, salt, and pepper.
- 4Assemble the Bowls: Divide the rice and corn among bowls. Top with shredded pork and drizzle generously with the Salsa Verde Crema.
P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.
More to try
lunch
side
sauce
sauce
sauce
appetizer
sauce
lunch
sauce
Find more recipes like this
Join 1M+ cooks discovering, organizing, and sharing their recipes on Pepper
Open in Pepper →Green Salsa Worth Making From Scratch
Tomatillos, a couple of jalapeños, onion, and garlic turn into something bright and a little tart in about half an hour. Once you make your own, the jarred kind never quite tastes right again.
Cooks on Pepper reach for these when there's pork in the slow cooker, chicken to use up, or a bag of tomatillos from the garden that needs dealing with before the week gets away from them.
Every recipe here is either the salsa itself or dinner built around it — Roasted Salsa Verde, Garden Fresh Salsa Verde, a Low Sodium Salsa Verde, Green Tomato Salsa Verde for late-summer tomatoes, and the Pork Carnitas, Rice, and Corn Salsa Bowl with Salsa Verde Crema.
Quick Tips
- 1
Husk and rinse tomatillos
Peel off the papery husks and wash the sticky film under warm water for about 30 seconds, or the salsa turns bitter.
- 2
Roast them first
Broil tomatillos, jalapeños, and onion 5 to 7 minutes per side until blistered for a deeper, sweeter flavor.
- 3
Control the heat
Scrape out the seeds and white ribs from the jalapeños or serranos for a mild batch; leave one whole pepper in if you want a kick.
- 4
Cool before blending
Let roasted vegetables sit 10 minutes before they go in the blender so the salsa doesn't turn thin and foamy.
Never lose a recipe again
Save everything. Stay organized. Share with friends.
