Pork and Tomatillo Stew Recipe

This amazing recipe is another one from Ruth Reichl’s Gourmet Today cookbook. It takes time, but is absolutely worth the work and will last you quite a while!

Ingredients:

2 lbs boneless pork shoulder, trimmed and cut into 1 1/2 inch cubes
1/4 cup vegetable oil
8 large garlic cloves
1 (12 oz) bottle gluten free beer – Amber Woodchucks could work
1 1/2 cups fresh orange juice (from about 5 oranges)
1 lb tomatillos, husked, rinsed under warm water, and quartered
1 (28 oz) can whole tomatoes, drained, juice reserved, and chopped (I used the same size can of diced tomatoes with green peppers)
2 large onions, coarsely chopped
1 bunch fresh cilantro, root ends discarded, leaves and stems chopped (optional – I didn’t include it)
2 jalapeno peppers, chopped, including seeds
1 (14 to 19 oz) can black beans, rinsed and drained (optional – I didn’t include them)
2 tsp salt
1 tsp pepper

Accompaniment:

Rice

Optional side:

2 tablespoons fresh lime juice
1 (8 oz) contained sour cream
(Stir together and serve with dish)

Recipe:

1. Pat pork dry and season with 1 tsp salt and 1/2 tsp pepper. Heat oil in a 6-8 qt heavy pot over moderately high heat until hot but not smoking. Add garlic and cook, stirring, until golden, about 2 minutes.

2. Add pork in batches, without crowding, and cook, turning occasionally, until browned on all sides; transfer to a large bowl.

3. Meanwhile, combine beer, orange juice, tomatillos, and tomatoes with juice in a 5-6 qt pot and bring to a boil. Reduce heat and simmer until tomatillos and tomatoes are soft, about 20 minutes. Remove from heat.

4. When pork is browned, pour off all but 1 tbs oil from pot (you may not even need to do that). Add onions and cook over moderate heat, stirring occasionally, until soft, about 8 minutes.

5. Add tomatillo mixture, pork, cilantro, jalapenos, 1 tsp salt, and 1/2 tsp pepper, and cook, stirring and scraping up brown bits, until well combined. Bring to a boil, reduced heat, and simmer, partially covered, stirring occasionaly, until meat is very tender, about 2 hours.

6. Add black beans and simmer, uncovered, stirring occasionally, for 10 minutes.

7. Serve over rice and enjoy!

Fullness Factor: 

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3 responses to this post.

  1. I like this post, enjoyed this one regards for posting .

    Reply

  2. Hi there! This is my first visit to your blog! We are a team of volunteers and starting a new project in a community in the same niche. Your blog provided us valuable information to work on. You have done a marvellous job!

    Reply

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