Recipe courtesy of Joey Altman
Save Recipe Print
Total:
2 hr 20 min
Prep:
20 min
Cook:
2 hr
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

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.

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Chile Relleno

Recipe courtesy of Carla Rodriguez

Chile Con Queso

Recipe courtesy of Ree Drummond

Chile Relleno Casserole

Recipe courtesy of Food Network Kitchen

Pulled Pork

Recipe courtesy of Ree Drummond

Pork Carnitas

Recipe courtesy of Melissa d'Arabian

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Pulled Pork

Recipe courtesy of Alton Brown

Green Chile Chicken

Recipe courtesy of Ree Drummond

Pork Schnitzel

Recipe courtesy of Family Circle Magazine

Browse Reviews By Keyword

          Latest Stories