But enough chitchat. Here’s the recipe:
- 3 1/2 lb pork shoulder, trimmed of all visible fat
- 1 cup flour
- 2 tsp salt
- 4 tsp pepper
- 1 tsp cumin
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp oregano
- olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 4 cups tomatillos, chopped
- 1 7 oz can diced green chilis
- 2 jalapenos, seeded and chopped (use 1 if you prefer mild food)
- 2 cups chicken broth (or water with chicken bouillon)
- cooked rice, sour cream, chopped cilantro
- STOVETOP METHOD
- Cut the pork into 1" cubes, removing as much of the visible fat as you can.
- In a bag, mix the dry ingredients. Drop the cubes of meat into the bag in batches and shake to cover with the flour mixture.
- Heat olive oil in a Dutch oven or large soup pot. In batches (so that you don't crowd the meat), cook the pork for 10-15 minutes, turning often, to brown on all sides. As each batch is ready, remove to a bowl and add more oil to the soup pot for the next batch.
- While pork is cooking, prepare the vegetables. Chop the onion, mince the garlic, and chop the tomatillos and jalapenos, keeping all ingredients separate.
- When all the meat is browned, if you find there is too much flour residue in the bottom of the soup pot, use a little of the chicken broth to deglaze the pan. Just pour it in and use a spatula to scrape up the browned bits. Keep those bits! Just pour them over the meat you've removed to the bowl. Now that the pot is clean, add a little more oil, heat, and then add the onions. Stir for about 10 minutes until translucent.
- Add the minced garlic and cook another two or three minutes.
- Add the chopped tomatillos, green chilis, jalapenos, and pork (with any juices that have collected in the bowl). Stir well.
- Add the rest of the chicken broth and stir. Cover most of the pot, leaving just a little opening so steam can escape. Simmer for an hour, stirring often, until pork is tender and the tomatillos have melted down.
- Serve over rice with a dollop of sour cream and a sprinkling of cilantro.
- CROCK POT METHOD
- As described above, cut the meat, dredge in the flour mixture, and cook in batches in a frying pan until browned. Using that same pan, saute the onions and garlic.
- Combine all ingredients in a crock pot and cook on high for 4 hours or low for 6-8 hours.
- If you want a thicker stew, reduce the chicken broth to 1 cup when cooking in the crock pot, as there is much less evaporation than when you cook on the stove.
This is delicious over rice, but it's also nice in a tortilla with cheese and sour cream.
You know those plastic produce bags you bring home from the store? I save those for occasions like this. It’s nice to dredge meat in those bags, because it’s so easy