Mexican Pork & Peppers

READY IN: 2hrs 15mins
Recipe by Bergy

Great on a buffet table to compliment other Mexican dishes like Chayotte & Onions, Lamb BBQ etc etc. there are so many great variations and dishes

Top Review by Heather U.

This was delicious. I made it with pork shoulder and I didn't have any tomatillos so I substituted in some jalapeno salsa. I had to be away from the house, so it simmered on low heat for 5-6 hours. About 25 min before serving, I added in about 1 lb red potatoes cut into chunks. Served it over pinto beans. I forgot about the lime juice and almonds so I'll have to try that next time. Yum. Thanks for posting!

Ingredients Nutrition


  1. Brown the pork in the oil and set aside.
  2. Add the onion, garlic and cumin.
  3. Cook until the onions are transparent.
  4. Return the meat to the pan.
  5. Add peppers.
  6. Stir in the tomatillos,broth, peppers, tomato, cumin and oregano.
  7. Bring to a boil, simmer covered about 1 1/2 hours.
  8. Uncover and simmer about a 1/2 hour more or until the sauce has decreased and thickened.
  9. Stir in the lime juice.
  10. Serve over cooked rice, sprinkle with the toasted almonds.

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