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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 8 |
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Another variation on a theme. Ingredients:
3 lbs boneless pork shoulder, cut into 1 1/2-inch pieces |
1 teaspoon salt |
1 teaspoon black pepper |
4 -6 tablespoons all-purpose flour |
5 tablespoons vegetable oil, divided use |
2 large onions, diced |
8 garlic cloves, crushed |
2 lbs tomatillos, husked, cored and quartered |
1 tablespoon ground cumin |
1 tablespoon dried oregano |
1 cinnamon stick |
1 (12 ounce) can beer |
1 (14 1/2 ounce) can chicken broth |
6 poblano chiles, halved, seeded, sliced into 1/2-inch strips |
2 yellow bell peppers, seeded and cut into 1-inch squares |
3/4 cup cilantro, chopped |
2 teaspoons orange zest, grated |
Directions:
1. Season pork with salt and pepper; dust with flour.
2. Heat 4 tbsp oil in Dutch oven, brown pork in batches, transferring pork to bowl when browned.
3. Heat remaining tbsp in pot. Add onion, sauté 3 to 4 minutes, until soft, stir in garlic and sauté 1 minute more. Add tomatillos, cumin, oregano, cinnamon and pork. Add beer and broth; bring to a boil, lower heat and simmer, partially covered, 2 hours, stirring occasionally.
4. Add chilies and yellow pepper, simmer partially covered for 30 to 45 minutes more, until chilies are tender. Discard cinnamon stick. Stir in cilantro and orange zest.
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