Tomatillo Pork Braise with Pickled Chiles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 ½ pounds (10 to 12 medium) tomatillos, husked, rinsed and cut into 1-inch pieces
3 cloves garlic, peeled and halved
1 onion, chopped
3 to 4 canned pickled jalapeños, stemmed, halves and seeds scrapped out (or salsa to taste)
½ cup (loosely packed) roughly chopped cilantro
Salt
1 ½ to 2 pounds boneless pork shoulder, cut into 2-inch cubes
1 tablespoon Worcestershire sauce
2 bay leaves
2 cans (15 ounces each) large white beans, drained or 3 ½ cups home-cooked beans, drained
About ½ teaspoon sugar, if needed (or agave syrup)
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Directions: |
Directions:Add the tomatillos to a slow-cooker and spread them in an even layer. Scatter on the garlic, onions, jalapeños and half the cilantro over the tomatillos. Sprinkle evenly with 1 ½ teaspoons salt.
In a large bowl combine the pork and the Worcestershire, mixing until the cubes are well coated. Distribute the meat over the tomatillo mixture. Add the bay leaves. Cover and slow-cook on high for 6 hours.
With a pair of tongs, remove the pork to a bowl. Tip or ladle the sauce mixture into a blender and add the remaining cilantro. Cover loosely and blend until smooth, return mixture to the slow-cooker. (Or use an immersion blender.) Stir in drained beans. Taste and season with salt if necessary, stir in a little water if the sauce is thicker than a light cream soup. Add a little sugar if the sauce is too tart. Return the meat to the pot and let everything reheat. |
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Notes: |
Personal
Notes: This is a forgiving and flexible recipe. Feel free to substitute turkey or chicken or use fresh chilies in place of pickled jalapeños. You can add more chilies if desired. Use a variety of chilies if you like. Use whatever type of beans you prefer or leave them out. If you do not have a slow cooker, cook at 300°F for 3 hours in a Dutch oven.
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