Recipe courtesy of Joey Altman

Yucatan Pork Chile

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  • Level: Easy
  • Total: 2 hr 20 min
  • Prep: 20 min
  • Cook: 2 hr
  • Yield: 4 to 6 servings
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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


  1. 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.