Prep 30 mins
Cook 2 hrs
A friend visiting from San Antonio,TX made this stew and i fell in love with it. I usually double the recipe because it freezes well.
- 1 1⁄2 lbs tomatillos, husked
- salt and pepper
- 4 lbs pork butt or 4 lbs pork shoulder, trimmed,cut into 2 inch cubes
- 1⁄2 cup all-purpose flour
- 1⁄4 cup canola oil
- 3 yellow onions, coarsely chopped
- 2 fresh anaheim chilies or 2 poblano chiles, seeded,coarsely chopped
- 2 fresh jalapeno chilies, seeded,finely chopped
- 2 green bell peppers, seeded,coarsely chopped
- 5 cloves garlic, minced
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 tablespoons coriander seeds, crushed
- 2 bay leaves
- 1⁄4 cup coarsely chopped fresh cilantro
- 4 cups chicken broth
- Preheat broiler.
- Place the tomatillos in a shallow pan and broil 2 inches from the heat source until charred on all sides, turning occasionally, about 5 minutes.
- Cool slightly.
- Coarsley chop the tomatillos.
- Set aside.
- Sprinkle pork with salt and black pepper.
- Spread some flour on a plate and dust the pork with the flour, shaking off excess.
- Heat oil in heavy large pot over medium-high heat.
- Working in small batches, add the pork and brown on all sides, about 5 minutes.
- Using a slotted spoon, transfer the pork to a bowl.
- Discard oil from the pot.
- Place the pot over medium heat.
- Add the onions and sauté until soft, about 5 minutes.
- Add the chiles and bell peppers.
- Sauté until fragrant, about 4 minutes.
- Add the garlic and sauté 2 minutes longer.
- Return the pork to the pot.
- Add the tomatillos, oregano, and all remaining ingredients.
- Bring to a boil.
- Reduce the heat to low.
- Simmer gently, uncovered, until the pork is tender when pierced with a fork, about 2 hours.
- Season the stew to taste with salt and black pepper.
- Ladle the stew into warm bowls and serve hot.
Thank you, Chef C! I just made this just the way you wrote it up, and it's delicious. A definite keeper.