Tomatillos!
When I first encountered this recipe, I knew that it was going to be something
wonderful...flavorful and everyone would enjoy. I adapted this from
Lucinda Scala Quinn's MAD HUNGRY television show
on the MSO network.
I did up the anté with the addition of
my favorite, Tequila. Just a quarter cup
added at the end of the roasting time really
added so much to the "Mexican" flavor palette.
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| Tomatillos and Jalapénos ready to simmer |
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| Twenty Minutes on low heat to soften |
@@@@@ Now You're Cooking! Export Format
Green Chile And Tomatillo Pork Stew
Mexican, Pork
6 tomatillos; husked and quartered
3 jalapeños; split
2 c chicken stock; plus more if needed
3 tb grape seed oil
3 - 5 lb pork shoulder
3 md white onions; peeled and quartered
4 garlic cloves; peeled
3 tb cumin
1 tb salt
freshly ground black pepper
1 bunch fresh cilantro, divided into small; sprigs
1 c toasted and salted pepitas
queso fresco, crumbled
hot sauce; for serving
corn tortillas; warmed
Preheat oven to 325F.
Combine tomatillos, jalapeños, and 1/4 cup of chicken stock in a saucepan. Bring to a simmer over medium heat and cook until the tomatillo begins to break down and get soft. Remove from heat.
Heat a large, oven-safe Dutch oven over medium-high heat and add grape seed oil. Add pork to hot pan and brown well on all sides. Remove pork from pan and pour off most of the oil and fat. Reserve some fat in pan.
Add tomatillo, jalapeno, onion, and garlic to food processor and puree until smooth. Return pork pan to medium heat and add puree to the reserved fat in pan. Add cumin and salt, and heat through. Add the rest of chicken stock into pot with puree and stir to combine.
Nestle pork back into the pot of puree and stock. The pork should be covered about 3/4 of the way. Add more stock if needed. Cover and put in preheated oven for about 3-4 hours, until pork is tender and falling apart.
Green Chile And Tomatillo Pork Stew
Mexican, Pork
6 tomatillos; husked and quartered
3 jalapeños; split
2 c chicken stock; plus more if needed
3 tb grape seed oil
3 - 5 lb pork shoulder
3 md white onions; peeled and quartered
4 garlic cloves; peeled
3 tb cumin
1 tb salt
freshly ground black pepper
1 bunch fresh cilantro, divided into small; sprigs
1 c toasted and salted pepitas
queso fresco, crumbled
hot sauce; for serving
corn tortillas; warmed
Preheat oven to 325F.
Combine tomatillos, jalapeños, and 1/4 cup of chicken stock in a saucepan. Bring to a simmer over medium heat and cook until the tomatillo begins to break down and get soft. Remove from heat.
Heat a large, oven-safe Dutch oven over medium-high heat and add grape seed oil. Add pork to hot pan and brown well on all sides. Remove pork from pan and pour off most of the oil and fat. Reserve some fat in pan.
Add tomatillo, jalapeno, onion, and garlic to food processor and puree until smooth. Return pork pan to medium heat and add puree to the reserved fat in pan. Add cumin and salt, and heat through. Add the rest of chicken stock into pot with puree and stir to combine.
Nestle pork back into the pot of puree and stock. The pork should be covered about 3/4 of the way. Add more stock if needed. Cover and put in preheated oven for about 3-4 hours, until pork is tender and falling apart.
Turn the pork at least once halfway through the cook time. Using two forks, shred the pork a bit and mix it through the sauce to get the flavor incorporated into all the pork. Taste and add salt and pepper if needed.
Serve pork stew right out of the pot and top with garnishes (cilantro, queso fresco, pepitas, and hot sauce).
Serve heated corn tortillas on the side for dipping and scooping.
Notes: © 2011 Martha Stewart Living
Yield: 6 servings
** Exported from Now You're Cooking! v5.88 **
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| Tomatillo/Jalapéno Puree |
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| Ready for Four hours....low and slow--325F!! |
Bon Appétit
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