Delicia mexicana !

Oh my goodness, let me tell you, when my husband gets a craving for something truly authentic and comforting, nine times out of ten, it’s for Manitas de Puerco en Salsa Verde! There’s just something so incredibly satisfying about tender, fall-off-the-bone pork trotters simmered in a vibrant, tangy green sauce. It’s a dish that instantly transports me back to my grandmother’s kitchen, and honestly, it’s easier to make than you might think. I know some people might be a little hesitant about pork trotters, but trust me, once you try them prepared this way, you'll be a convert! So, what exactly makes this dish such a delicia mexicana? It’s the perfect harmony of textures and flavors. The pork trotters become incredibly gelatinous and tender after a long, slow cook, absorbing all the savory goodness. Then there's the salsa verde – a star in itself, made from fresh tomatillos, spicy serrano or jalapeño peppers, garlic, onion, and cilantro. It's bright, a little spicy, and cuts through the richness of the pork beautifully. Here’s how I prepare my famous Manitas de Puerco en Salsa Verde that always gets rave reviews. First, for the trotters, you’ll need about 2-3 pounds of clean pork trotters, 1/2 an onion, 2-3 garlic cloves, 1 bay leaf, and salt. For the luscious green sauce, gather about 1 pound of tomatillos (husked and rinsed), 2-3 serrano peppers (or jalapeños for less heat), 1/4 onion, 1-2 garlic cloves, a handful of fresh cilantro, 1/2 cup chicken broth, and a little oil for sautéing. Let's get cooking! Start by giving your pork trotters a good rinse. Place them in a large pot with enough water to cover them by an inch or two. Add the half-onion, garlic cloves, bay leaf, and a generous pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for about 2 to 3 hours, or until they are incredibly tender. You want them to be almost falling apart. Once cooked, remove the trotters from the broth and set aside. You can strain and save some of that delicious cooking liquid for later if you like! While the trotters are simmering, you can prepare your salsa verde. On a comal or a dry skillet, roast the tomatillos and peppers until they are slightly softened and blistered. This really brings out their flavor. Once cooled slightly, transfer them to a blender along with the quarter-onion, garlic cloves, and fresh cilantro. Add about 1/2 cup of chicken broth (or some of the reserved pork cooking liquid) and blend until smooth. If you prefer a chunkier sauce, blend it less. Now, for the magic! In a separate large pot or deep skillet, heat a little oil over medium heat. Pour in your blended salsa verde and let it simmer for about 10-15 minutes, stirring occasionally, until it darkens slightly and thickens. This step is crucial for deepening the flavor of the sauce. Once the salsa is bubbling and fragrant, gently add the cooked pork trotters to the pot. Stir to coat them completely in the vibrant green sauce. If the sauce seems too thick, add a little more chicken broth or the reserved pork cooking liquid until it reaches your desired consistency. Let everything simmer together for another 15-20 minutes, allowing the flavors to meld beautifully. Taste and adjust salt if needed. My top tip for perfecting this dish is patience – the longer those trotters simmer, the more tender and flavorful they become. Also, don't be afraid to adjust the spice level of your salsa verde. If you love heat, add an extra serrano pepper; if you prefer it milder, remove some of the seeds from the peppers. When it's ready, serve your Manitas de Puerco en Salsa Verde hot with a side of fluffy white rice, warm corn tortillas, and perhaps a sprinkle of fresh cilantro. Trust me, it’s a meal that will impress anyone, especially if you’re trying to satisfy a craving like A mi esposo se le antojó! It's a true taste of home, and I hope you love making and eating it as much as my family does!