Simmer cubes of pork shoulder in a tomatillo-and-jalapeno-infused broth.
| Level: | Easy |
| Total: | 3 hr |
| Active: | 30 min |
| Yield: | 6-8 |
Ingredients
- 4 tablespoons vegetable oil
- One 4-pound pork shoulder, cut into 1 1/2-inch cubes
- Kosher salt and freshly ground black pepper
- 1 pound tomatillos, husked, halved if larger than a golf ball
- 1 clove garlic, sliced
- 1 large onion, diced
- 2 tablespoons cornmeal
- 2 cups chicken broth
- 2 tablespoons pickled jalapenos, chopped
- Juice of 3 limes
- 1 cup fresh cilantro leaves
- Cooked white rice, for serving
Instructions
- Heat the oil in a Dutch oven or large, heavy pot over medium-high heat. Sprinkle the pork with salt and pepper. Working in batches, add the pork in a single layer and cook, turning, until browned on all sides, about 6 minutes. Transfer the pork to a large bowl after each batch. Add the tomatillos and cook until softened and browned, about 4 minutes. Transfer to a clean bowl. Lower the heat to medium and add the garlic and onions and cook, stirring often, until softened, about 3 minutes. Stir the cornmeal into the pot until thickened, then add the chicken broth. Return the pork to the pot and bring to a simmer.
- Put the blistered tomatillos, jalapenos, lime juice and half of the cilantro in a blender and blend until smooth. Add the sauce to the pot. Simmer until the pork is tender and the sauce thickens, about 2 1/2 hours.
- Serve over rice sprinkled with the remaining cilantro.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 556 |
| Total Fat | 39 g |
| Saturated Fat | 11 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 32 g |
| Cholesterol | 123 mg |
| Sodium | 978 mg |
Reviews
Definitely a keeper!!!
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