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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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I found the original recipe in the LA Times when I was on maternity leave 17 years ago. I have made it many, many times and tweaked it to make it my own. It takes some time prepping all the veggies, but it is worth it. Most of the time, I will double this recipe. It also freezes well. We usually serve it over rice with sour cream and sliced avocado. Ingredients:
1 cup orange juice |
1 (12 ounce) bottle dark beer |
1 lb tomatillo, papery husks removed and quartered |
1/4 cup peanut oil |
1 head garlic, peeled |
3 lbs boneless pork, cut into 1/2-1 inch cubes |
salt |
pepper |
2 large onions, thinly sliced |
2 lbs roma tomatoes, chopped |
3 jalapeno peppers, diced |
1 teaspoon crushed red pepper flakes (or more) |
1 bunch cilantro, chopped |
2 (16 ounce) cans black beans, drained |
Directions:
1. Combine orange juice, beer and tomatillos in a large Dutch oven. Cook over medium heat about 20 minutes. Set aside.
2. Heat peanut oil in large skillet. Add garlic cloves and cook 2 minutes. Add 1/3 of the cubed pork and season to taste with salt and pepper. Brown pork on all sides, remove pork and garlic with slotted spoon and add to tomatillos. Brown remaining pork in 2 batches, seasoning each batch with salt and pepper, adding to tomatillos when finished.
3. Add sliced onions to the skillet and lightly brown. Add to tomatillo and pork mixture.
4. Mix in tomatoes, jalapeno chilis, crushed red pepper and cilantro. Cover and cook over low heat 2 hours.
5. Add drained beans. Cook, uncovered, 1/2 hour more. Adjust seasonings to taste.
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