Pork Tomatillo Stew

by

We are finally getting more recipes from Joy in Texas!  Great job, keep them coming in!

Salsa

The Salsa

Meat.jpg

The Meat Sauce

Finished.jpg

The Finished Product (After Cooking)


For the sauce
2.5 lbs. tomatillos, husked removed, rinsed and cut in half (not through the stem)
2 large jalapenos
4 poblanos
1 large onion, cut into wedges
6-8 garlic cloves, peeled
Handful of cilantro stems with leaves
Juice from 1 lime
Salt

For the pork
Bacon grease, lard or vegetable oil
6 tablespoons flour
2 tablespoons salt
1 teaspoon ground pepper
2 teaspoons cumin
4 lbs. pork loin, cut into bite size cubes
24 oz. Shiner (or whatever beer you prefer)

For the sauce…
Place oven rack as close to broiler as you can.  Cover sheet pan with foil. Place tomatillos, onion wedges and garlic on pan, brush with oil. Broil 5-6 minutes till they start to char.  Remove from oven and let cool.
Cover another cooking sheet with foil and place the jalapenos and poblanos on the sheet.  Put under the broiler and allow to blister.  Turning as each side chars and blisters.  When they are done, put them in zip lock bags.  When they are cool enough to handle, peel the charred skin and remove the stems and seeds and discard.
In a food processor, add the tomatillos, onion, garlic, poblanos, jalapenos, cilantro, lime juice and salt to taste.  Blend till pureed but still chunky.  Sauce can be prepared up to 3 days in advance.

For the pork…
In a large Dutch oven heat a few tablespoons of bacon grease (or oil) over medium-high heat until sizzling.
Meanwhile, mix half the flour, cumin, salt, and ground pepper in a pie plate.  Working in small batches, dredge pork through flour mixture in small batches.  Put pork pieces in the pan to brown.  Don’t put too many in at a time as you want them to brown not to steam.  Cook 1-2 minutes per side and remove with a slotted spoon and set aside till all of the pork is done.  Refill the flour mixture as needed.

Pour the beer into your plan and de-glaze, scraping the little bits of goodness from the bottom of the pan.  Add the tomatillo sauce and combine.  Add the pork, bring to a gentle boil, cover and allow to simmer.  (I chose to put mine in the oven on 300 degrees, stirring occasionally.)

Serve with rice, beans, tortillas
Lime wedges, cilantro and crumbled queso fresco

Serves… depends on who’s coming to dinner

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