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Verde, Blanco, Rojo en la Cocina Mexicana (2010) – Entomatado

April 26, 2013
Verde, Blanco, Rojo en la Cocina Mexicana

Verde, Blanco, Rojo en la Cocina Mexicana (2010) by Ricardo Muñoz.Zurita.

Muñoz Zurita, Ricardo. Verde, Blanco, Rojo en la Cocina MexicanaEdiciones Larousse: Mexico, D.F., 2010. [TX716.M4 M86699 2010]. P. 56

The 2012-2013 Culinary Tour of Mexico wrapped up this week with a flourish. Over the course of the school year, we have traveled in both time and space, from Alejandro Pardo’s 1918 Enchiladas al estilo de Guadalajara, to the Senator’s wives’ 1964 Sopa de Pan from Colima, to Ricardo Muñoz Zurita’s 2010 Entomatado from Puebla. On behalf of UTSA LibrariesUTSA Rec Center and the Hispanic Student Association, thank you to all who participated!

The source of our final recipe is Verde, Blanco, Rojo, published by Larrousse, perhaps the most prolific publisher of Mexican cookbooks, and compiled by  Mexico city chef and author Ricardo Muñoz Zurita. It was issued in celebration Mexico’s Bicentennial in 2010, and as such, seemed like a fitting way to end our celebration of a century of Mexican Cuisine.

Focusing on the connection between the vibrant colors of Mexican cuisine and the Mexican flag, Zurita the cookbook is organized not by region or course, but by color, with entomatado featuring as one of the starts of Green Cuisine. Its green color comes from the tomatillos, of course, and it owes its rich taste to the pork belly, cinnamon, cloves, onion, and garlic. This particular recipe is typical of the states in Central Mexico, particularly Mexico City and Puebla. It was shared with Zurita by Ana Elena Matínez and comes from a cookbook belonging to her grandmother, a native of the capital city of Puebla.[1]


“El entomatado es una de las formas más comunes de cocinar la carne de cerdo.  Esta receta es típica de los estados del centro del país, especialmente de la ciudad de México y Puebla.

Esta version me la proporcionó la señora  Ana Elena Matínez, estraída del recetario antiguo de su abuela, quien nació y vivió en la capital poblana.”

Rendimiento: 6 porciones
Preparación 20 min
Cocción: 1 h 10 min


Students at Cooking Demo. April 2013Carne

  • 1 kg de falda de cerdo cortada en trozos de 3 cm por lado
  • 3 l de agua
  • 3 dientes de ajo
  • ½ cebolla cortada en cuartos
  • 1 cucharadita de sal


  • ½ cucharadita de bicarbonate de sodio
  • 2 l de agua
  • ½ bolillo frito
  • 2 clavos de olor chicos
  • 1 raja de canela de 3 cm
  • ¼ de taza de aceite de olive
  • 2 chiles chipotles secos
  • ½ cebolla blanca picada finamente
  • 1 cucharadita de ajo picado finamente
  • 1 kg de tomate verde cortado en cubos chicos
  • ¼ de cucharadita de oregano
  • ¼ de cucharadita de tomillo
  • 2 hojas de laurel
  • sal al gusto
  • 2 papas cocidas, peladas y cortadas en cubos- opcional)


Students at Cooking Demo. April 2013Carne

  1. Hierva en una olla, la carne con el agua, el ajo, la cebolla  y la sal durante 50 minutos o hasta que la carne esté cocida.  Retire el fuego y reserve la carne y el caldo por separado.


  1. Disuelva el bicarbonate con el agua y licue con el bolillo, los clavos de olor, la canela y 2 tazas del caldo reservado.
  2. Caliente el aceite de olive en una cazuela y fría los chiles, retírelos y resérvelos.  Añada la cebolla, el ajo, los tomates y fríalos muy bien.
  3. Agregue la carne, el oregano, el tomillo y las hojas de laurel.  Hierva durante 5 minutos e incorpore el licuado de pan, los chiles, la sal y las papas; deje que hierva y retire del fuego. Sirva caliente.


“The entomatado is one of the most common ways of cooking pork. This recipe is typical of the states in the center of the country, especially Mexico City and Puebla.

This version was given to me by Ana Elena Matínez, extracted from an old recipe book of her grandmother, who was born and lived in the capital of Puebla.”

Yield: 6 servings
Preparation time: 20 min
Cooking Time: 1 h 10 min



  • 1 kg of pork belly, cut into 1 in. cubes
  • 12 cups water
  • 3 cloves garlic
  • ½ onion, quartered
  • 1 tsp. salt


  • ½ tsp. baking soda
  • 8 cups water
  • ½ roll, fried
  • 2 small cloves
  • 1 cinnamon stick (about 1 inch)
  • ¼ cup olive oil
  • 2 dried chipotle chiles
  • ½ white onion, finely chopped
  • 1 tsp. finely minced garlic
  • 2 pounds tomatillos, cut into small cubes
  • ¼ tsp. oregano
  • ¼ tsp. thyme
  • 2 bay leaves
  • Salt to taste
  • 2 potatoes boiled, peeled, and cubed (optional)

Students at Cooking Demo. April 2013



  1. Boil the pork cubes with 12 cups water, garlic, onion, and salt for 50 minutes or until meat is cooked. Remove from heat.  Drain the pork, but reserve the broth. 


  1. Dissolve the baking soda in 8 cups water and blend with the roll, cloves, cinnamon, and 2 cups of the pork broth.
  2. Heat olive oil in a pan and fry the chiles.  Then remove and set aside. In the remaining oil, fry the onion, garlic, and tomatillos well.
  3. Add the meat, orégano, thyme, and bay leaves.  Boil for 5 minutes and add the liquefied bread, spices and broth, salt, and potatoes.  Bring to a boil and then removefrom heat. Serve hot.

 [1] Zurita, Ricardo Muñoz. Verde, Blanco, Rojo en la Cocina Mexicana. Mexico: Larousse, 2010. P. 56.

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