Braised Pork with Tomatillos |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A pork braise is a sure way to make peopleâs mouths water. The tomatillos in this dish offer a subtle hint of openness and lightness to the meat. For ultimate flavor, make the dish one day ahead and reheat. Ingredients:
1 tablespoon coriander seeds |
1 tablespoon cumin seeds |
1 bone-in pork shoulder roast (3 to 4 pounds) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon canola oil |
15 tomatillos, husks removed, and chopped |
1 medium onion, chopped |
2 garlic cloves, peeled and halved |
1 cup white wine |
8 cups chicken broth |
polenta: |
4 cups chicken broth |
1 cup yellow cornmeal |
Directions:
1. In a dry small skillet over medium heat, toast coriander and cumin seeds until aromatic, about 1-2 minutes. Remove from skillet. Crush seeds using a spice grinder or mortar and pestle; set aside.
2. Sprinkle pork with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Remove and set aside. Add tomatillos and onion to the pan; saute until tomatillos are tender and lightly charred. Add the garlic and crushed spices; cook 1 minute longer.
3. Add wine stirring to loosen browned bits from pan. Stir in broth and return roast to pan. Bring to a boil. Cover and bake at 350° for 3 to 3-1/2 hours or until pork is tender.
4. Meanwhile, in a large heavy saucepan, bring broth to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Serve with pork. Yield: 6 servings.
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