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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 6 |
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From: The All New Good Housekeeping Cookbook Ingredients:
1 bunch cilantro |
3 garlic cloves, chopped |
1 1/2 teaspoons salt |
2 lbs boneless pork shoulder, trimmed and cut into 3/4 inch pieces |
2 medium onions, chopped |
3 serrano chilies or 3 jalapeno chiles, seeded and finely chopped |
1 teaspoon ground cumin |
1/4 teaspoon ground pepper |
2 lbs tomatillos, husked, rinsedl, and cut quarters |
4 poblano chiles or 2 green peppers, roasted, seeded, and cut into 1-inch pieces |
1 (15 1/4-16 ounce) can whole kernel corn, drained |
sour cream (optional) |
flour tortilla, warmed (optional) |
Directions:
1. Preheat oven to 325 degrees.
2. Chop cilantro leaves and stems, 1/2 cup. Reserve a 1/4 cup for garnish.
3. Mash chopped garlic and salt, to paste, put into 5-quart Dutch oven.
4. Add pork,onions,serranos,cilantro leaves and stems, cumin,cayenne pepper; toss to combine.
5. Cover and bake 1 hour.
6. After an hour, stir in tomatillos and roasted poblanos.
7. Cover and bake until pork is tender, about 1 1/2 to 2 hours more.
8. Skim off fat and discard.
9. Stir in corn and heat thourgh.
10. Sprinkle with reserved cilantro and serve with sour cream and tortillas.
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