Yucatan Pork Chile

Total Time:
2 hr 20 min
20 min
2 hr

4 to 6 servings

  • 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
  • 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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