Prep 45 mins
Cook 6 hrs
Here is an excellent recipe for the Crock-Pot! Just add the ingredients, set the dial and forget it! The aromas eminating from this pork stew as it is cooking is simply scrumtious. But before you start cooking - look at the different variations that enhance the flavors of this recipe. The variations change the entire taste of the original!
- 1 1⁄2 lbs tomatillos, husked, rinsed and cut into 1 inch pieces
- 3 garlic cloves, peeled and halved
- 3 -4 canned pickled jalapeno peppers, stemmed, halved and seeds scraped out
- 1⁄2 cup loosely packed roughly chopped fresh cilantro (divided use)
- 1 1⁄2-2 lbs boneless pork shoulder, cut into 1 inch cubes
- 1 tablespoon Worcestershire sauce
- 2 (15 ounce) canslarge white great northern beans, drained (or 3 1/2 cups home cooked beans)
- 1⁄2 teaspoon sugar, if needed
- Scoop the tomatillos into a slow cooker and spread them in an even layer. Scatter on the garlic, jalapenos and half of the cilantro. Sprinkle evenly with 1 ½ tsp salt.
- In a large bowl, combine the pork and Worcestershire sauce, mixing until the cubes are well coated. Distribute the meat over the tomatillo mixture. 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 the mixture to the slow cooker. Stir in the drained beans, taste and add salt as necessary; Stir in a little water if the sauce has thickened beyond the consistency of a light cream soup. Add a little sugar if the sauce is too tart. Return the meat to the pot, let everything warm through and serve.
- This dish can be cooked in a Dutch oven instead of the slow cooker. In a medium large (4 to 6 quart) heavy pot or Dutch oven, layer the tomatillos, flavorings and meat as described above. Cover with the sauce, set the lid in place and braise in a 3000F oven for 2 ½ to 3 hours, until the pork is completely tender. Complete the dish as described above.
- The beans can be replaced with potatoes or small sweet turnips (cut into wedges) or carrots (2 inch lengths cut into sticks). Toss them with a little salt and place them on top of the sauce ingredients before layering in the pork. Take them out with the meat while you finish the sauce.
- Add a big handful of spinach to the blender when pureeing the sauce; a few Tbsp of Mexican Crema or heavy cream works magic on this spinach enhanced sauce. Epazote may be used in place of the cilantro.
- This dish is perfect made with 2 pounds boneless, skinless chicken thighs. Or replace the pork shoulder with 1 inch pieces of beef chuck; double the cilantro and use 2 poblanos. The beef will benefit greatly from browning before slow cooking.
- Either brown the cubed pork in a little oil in a single layer in a large skillet, or spread it out on an oiled baking sheet (with sides) and slide it close up under a broiler. Slide the browned meat into the slow cooker.
this is a Rick Bayless recipe from his Mexican Everyday cookbook. It is plagiarism to post it without acknowledging the source.
I made this last night, it was wonderful! I used tomatillos from my garden that I put in the freezer last fall. I didn't change anything else. We loved it! Served with Honey Cornbread.
I did this in the oven very low for 5 or 6 hours and there was no sauce to work with so I added the extra liquid from #97498 then added the beans. Tasty