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Pork and Tomatillo Stew Recipe

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This recipe for Pork and Tomatillo Stew is from The Selig Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup vegetable oil
8 garlic cloves, minced
2 pounds of pork, cubed
1 bottle dark beer
12 ounces orange juice
1 lb. tomatillos, peeled and halved
1 lb. Roma tomatoes, peeled and halved
2 large onions, chopped
2 jalapeņos, diced
1 bunch cilantro, chopped
1 Tabs. cumin
1 can black beans
Salt and pepper to taste

2 cups cooked white rice
8 ounces sour cream
Lime
Directions:
Directions:
In a saucepan heat beer, orange juice, tomatoes, and tomatillos. Bring to a the reduce the heat and simmer until the tomatoes are soft. Set aside.

Heat oil in a Dutch oven and add garlic. Sprinkle meat with salt and pepper then brown all sides. Remove from the pan. Saute onions and jalapeņos until softened. Add the tomatillo mixture and scrape the bottom of the pan to deglaze. Add the pork, cumin, salt, pepper and cilantro. Cook partially covered for 2 hours.
Add drained black bean and cook for at least another 30 minutes.
Serve over rice with a dollop of sour cream that has been mixed with the juice of one lime.
Number Of Servings:
Number Of Servings:
6

 

 

 

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