Tender pork, tangy tomatillos and fiery peppers combine to make this dish one of my family's favorites.
This is yet another example of a cheap cut of meat being simmered in a savory sauce until it is tender and flavorful. I use whatever pork I find on sale, from a boneless leg, to shoulder or cushion meat. I even once used the leftover shoulder bone we cut up for sausage (we just made sure to leave plenty of meat on it).
This recipe makes a good-sized potful, anywhere from 10-15 servings, depending on appetites!
3-5 lbs of cut-up pork chunks
2 Tablespoons oil
1 large onion, chopped
2-4 cloves garlic, peeled and crushed
2 teaspoons cumin
2-3 lbs tomatillos, husked, washed and quartered.
4-5 poblano peppers, seeded and diced
1 bunch cilantro, large stems removed, chopped
Any other hot pepper (Jalapeno, Serrano, Anaheim, etc) of your liking.
- how hot you make it is all about choice.
MY rule of thumb is that you can always add heat later, but once you make it really hot, you're stuck with it!
Low sodium chicken broth/ chicken stock/ water
I rough chop all my veggies, and use my immersion blender later to smooth it out. If you don't have one of the handy little gadgets, just be sure to chop your onions, peppers and cilantro as fine as you want to eat them.
Saute the onions and garlic in the oil until transparent, add cumin, stirring to coat the veggies.
Add tomatillos, peppers and cilantro then add just enough chicken broth or water to cover the veggies. Put a lid on this and simmer for at least an hour, stirring occasionally. This is the point I use the blender.
Add the pork chunks and simmer for 2 more hours, till the meat is falling apart.
Serve with rice, beans, tortillas, cheese, guacamole, sour cream, etc. for a big wet burrito.
Pour over scrambled eggs. Make nachos with it. The possibilities are what you make them.
You can also substitute chicken- boneless, skinless breast meat works just as well.
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