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Mexican Pork Stew Recipe

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This recipe for Mexican Pork Stew, by , is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Britt Hartshorn
Added: Thursday, June 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1.5 lbs fresh tomatillos, husks discarded, rinsed with warm water and quartered
4 T. olive oil
3 lbs. pork shoulder, cut into 1-inch cubes
1 large white onion, chopped
3 large garlic cloves, finely chopped
2 large jalapenos, halved, shredded, and chopped
1 t. dried oregano
1/2 t. ground cumin
1 box (9 oz.) frozen corn
1 3/4 c. reduced-sodium chicken broth
1 can black beans, rinsed and drained
1/2 c. chopped fresh cilantro
2 t. fine cornmeal

Directions:
Directions:
1. Heat broiler. Arrange tomatillos on a large sheet pan and broil 6 inches from heat until lightly charred, turning occasionally (about 8 minutes).
2. Heat oil in 5 quart heavy pot or Dutch oven with a tight fitting lid until hot but not smoking. Brown pork in batches. Transfer browned pork to another bowl.
3. Add onion, garlic, jalapeno, oregano, and cumin to pot and cook over medium heat, stirring, until onion is softened. Add tomatillos, corn, broth, 1/2 cup water and browned pork to pot.
4. Bring just to a boil and simmer, covered (do not boil) until pork is tender, about 45 minutes.
5. Stir in beans, cilantro, and cormeal and simmer about 5 minutes until sauce thickens.
6. Serve over avacados, sour cream, and chopped white onion if desired.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Total Time = 2 hours
Personal Notes:
Personal Notes:
Tomatillos, or Mexican green tomatoes, are in the same nightshade family as tomato. Choose those that have a tight-fitting husk and are bright green and firm.

 

 

 

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