Recipe courtesy of Food Network Kitchen

Garlicky Pork Stew Salsa Verde

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  • Level: Easy
  • Total: 3 hr
  • Active: 30 min
  • Yield: 6-8
Simmer cubes of pork shoulder in a tomatillo-and-jalapeno-infused broth.



  1. Heat the oil in a Dutch oven or large, heavy pot over medium-high heat. Sprinkle the pork with salt and pepper. Working in batches, add the pork in a single layer and cook, turning, until browned on all sides, about 6 minutes. Transfer the pork to a large bowl after each batch. Add the tomatillos and cook until softened and browned, about 4 minutes. Transfer to a clean bowl. Lower the heat to medium and add the garlic and onions and cook, stirring often, until softened, about 3 minutes. Stir the cornmeal into the pot until thickened, then add the chicken broth. Return the pork to the pot and bring to a simmer.
  2. Put the blistered tomatillos, jalapenos, lime juice and half of the cilantro in a blender and blend until smooth. Add the sauce to the pot. Simmer until the pork is tender and the sauce thickens, about 2 1/2 hours.
  3. Serve over rice sprinkled with the remaining cilantro.