Ingredients
- 6 pounds lean pork
- 1/4 cup vegetable oil or lard
- 2 large yellow onions, chopped
- 6 large cloves garlic, minced
- 1 tablespoon sea salt
- Freshly ground black pepper, to taste
- 1 tablespoon cumin
- 8 medium poblano chiles, seeded and chopped
- 4 large jalapenos, seeded and minced
- 2 large yellow bell peppers, seeded and chopped
- 4 1/2 quarts chicken stock
- 3 pounds fresh tomatillos, husks removed
- 1 bunch cilantro leaves, chopped
Directions
Trim off any excess fat from the pork and cut into 2 inch squares. In a large (6 to 8 quart) stock pot, over a high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot and pour off any oil or fat drippings, but leave 2 tablespoons of oil. In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and saute until transparent. Add the cumin, pork, and chicken stock, and cook for 1/2 hour.
Add the poblanos, jalapenos, and bell peppers. Puree the tomatillos and cilantro in a blender. Add them to the pot and cook an additional 30 to 45 minutes. Serve with white beans and rice. Garnish with grated sharp white cheddar cheese.
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By hapone_12894247
short hills, 70
on September 17, 2011
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...as other have said, less stock but I also added hominy/posole toward the end which added thickness and great flavor.Its a keeper
By torba97_12904148
Fremont, CA
on May 30, 2011
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Have enjoyed this at the gals' restaurant. Made this recipe at home. Same result...delicious! Annie , Fremont , CA
By MVinc10560
on April 29, 2011
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Being a SO CAL native living in IA, it's difficult to find good ethnic foods. This recipe took me back to CA and the little mom and pop Mexican restaurants you stumble across that serve the real thing. The 4-cup broth correction to the recipe is a must to avoid a watery base. Roasting the tomatillos and peppers gives the rich smokey taste that makes the sauce even better the next day forward. Simmering the sauce a little longer before adding the pork thickened it naturally and enriched the flavor. I served over white rice with warmed corn tortillas. Surprise your family with this wonderful recipe. It's a KEEPER!
Read all 31 reviews