Yucatan Pork Chile (Joey Altman) |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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Ingredients:
1 pound pork shoulder, cut in 1/2 inch cubes, lightly seasoned with kosher salt and pepper |
2 tablespoons vegetable oil or lard |
2 cups medium dice yellow onion |
2 cups medium dice fresh poblanos |
1/2 cup minced garlic |
2 cups peeled and small diced yucca |
2 cups quartered tomatillos |
2 cups orange juice |
2 bottles dark mexican beer (negro modelo) |
1 teaspoon cumin seed, toasted and ground |
1/2 cup chopped fresh cilantro |
crema, for garnish |
tomato salsa, for garnish |
seasoned corn tortilla shards, for garnish |
cilantro sprigs, for garnish |
Directions:
1. In a heavy-bottomed pot with a tight-fitting lid on medium-high heat sear the pork in the oil or lard, browning the meat. Transfer the meat to a bowl with a slotted spoon or a pair of tongs. Add the onion and peppers to the pot and cook until the onions are caramelized to a nice golden brown, stir frequently. Add the garlic and continue for 2 more minutes. Add the yucca, tomatillos, orange juice, beer and cumin. Bring to a boil. Turn the heat down to a simmer, add the pork, and cover. Stew the meat, stirring and skimming off fat occasionally for 2 hours. During the last 10 minutes of cooking, stir in the cilantro. The stew should be thick. Add water if it gets too dry. Top with a dollop of fresh Mexican sour cream, a small spoonful of tomato salsa and garnish by sticking fried corn tortilla shards dusted with chile powder and salt into the center of the cream and salsa and lay a few sprigs of fresh cilantro over them.
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