Mexican Pork Stew
Source of Recipe
Internet
List of Ingredients
1-1/2 pounds fresh tomatillos, husks discarded, rinsed with warm water
and quartered
4 tablespoons olive oil
3 pounds pork shoulder, cut into 1-inch cubes
1 large white onion, chopped (about 3-1/2 cups)
3 large garlic cloves, finely chopped
2 large jalapenos, halved, seeded and chopped
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 box (9 oz.) frozen corn
1-3/4 cups reduced-sodium chicken broth
1 can (19 oz.) black beans, rinsed and drained
1/2 cup chopped fresh cilantro
2 teaspoons fine cornmeal
Recipe
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 a 5- to 6-quart heavy pot or Dutch oven with a
tight-fitting lid until hot but not smoking and brown pork in batches,
turning, about 5 minutes per batch. Transfer pork with a slotted spoon
to a bowl, reserving pot.
3. Add onion, garlic, jalapeno, oregano, and cumin to pot and cook over
moderate heat, stirring, until onion is softened, about 3 minutes. Add
tomatillos, corn, broth, 1/2 cup water, and browned pork to pot. Bring
just to a boil and simmer, covered (do not boil), until pork is tender,
about 45 minutes. Stir in beans, cilantro, and cornmeal and simmer,
uncovered, until slightly thickened, about 5 minutes.
4. Serve stew with avocado, sour cream, and chopped white onion, if
desired. Makes 6 servings.
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