Puerco en su Jugo Mexican Pork in Its Juices

Rich, savory, and deeply comforting, this traditional Mexican stew features tender pork simmered in a tomatillo-based broth with bacon, beans, and peppers. Finished with melted mozzarella, it’s hearty, brothy, and perfect with warm tortillas

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Special Equipment: Dutch Oven

Ingredients

• 1 lb pork, cut into small cubes

• 3 slices bacon, chopped

• 3 green onions, sliced (white and green parts separated)

• 3 güero chilies, sliced

• 1 jalapeño, sliced (optional)

• 1 cup cooked pinto beans

• 3 tomatillos

• 2 garlic cloves

• ¼ white onion

• 1 handful cilantro (plus extra stems, optional)

• 1 tbsp chicken bouillon (Knorr)

• or 1 can green enchilada sauce (2 small or 1 large)

• 4 cups water

• Salt and black pepper, to taste

• Onion powder, to taste

• Garlic powder, to taste

• Ground cumin, to taste

• Mexican oregano (optional)

• 1 cup shredded mozzarella cheese

Directions

1. Cook the bacon in a Dutch oven over medium heat until crisp, then remove the bacon and keep the fat in the pot. Add green onions, güero chilies, and jalapeño if using, sauté until fragrant, then remove and set aside with the bacon.

2. Season the pork with salt, pepper, onion powder, garlic powder, cumin, and oregano if using. Brown the pork in the same pot, then add the water and simmer until the pork is tender.

3. Blend tomatillos, garlic, onion, and cilantro until smooth, then stir in the bouillon to taste. Pour the green sauce into the pot, add the bacon, sautéed vegetables, and beans, then simmer uncovered about 20 minutes. Serve hot and top with mozzarella so it melts into the broth.

   Tips:

   Serve with warm corn tortillas or rice

   Add a squeeze of lime right before eating

   Optional toppings include avocado, radishes, or crema