 |
Prep Time: 50 Minutes Cook Time: 1 Minutes |
Ready In: 51 Minutes Servings: 8 |
|
I found this out of Ladies Home Journal and thought it looked good so decided to try it. I'm glad I did, it was delicious and a big hit at Super Bowl party. I followed the recipe pretty much exactly except I added 3 cans of chicken broth instead of 1. I like my stews on the thin side. Ingredients:
1 1/2 lbs tomatillos, husks discarded, rinsed with warm water and quartered |
4 tablespoons olive oil |
3 lbs pork shoulder, cut into 1 inch cubes |
1 large white onion, chopped |
3 large garlic cloves, finely chopped |
2 large jalapenos, seeded and chopped |
1 teaspoon dried oregano |
1/2 teaspoon ground cumin |
1 (9 ounce) box frozen corn |
1 3/4 cups chicken broth (here i used 6 cups or 3 cans) |
1 (19 ounce) can black beans, rinsed and drained |
1/2 cup chopped fresh cilantro |
2 teaspoons fine cornmeal |
Directions:
1. Heat broiler.
2. Arrange tomatillos on a large sheet pan and broil 6 inches from heat until lightly charred, turning occasionally, about 8 minutes.
3. Heat oil in a 5-6 qt heavy dutch oven with a tight fitting lid until hot but not smoking and brown pork in batches.
4. Transfer pork to a bowl.
5. Add to pot the onion, garlic, jalapeño, oregano and cumin and cook over moderate heat until onion is softened. A.
6. dd tomatillos, broth, 1/2 cup water and browned pork to pot. Bring just to a boil and simmer, covered (do not boil)until pork is tender (about 45 minutes).
7. Stir in beans, corn, cilantro and cornmeal and simmer, uncovered until slightly thickened, about 5-10 minutes.
8. Garnish with avocado, chopped white onion, sour cream, wedges of lime, and additional jalapeños.
|
|