Mexican Pork Stew Recipe
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Category: |
Category: |
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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
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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. |
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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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