Recipe courtesy of Joey Altman
Yucatan Pork Chile
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 501
- Total Fat
- 19
- Saturated Fat
- 5
- Carbohydrates
- 49
- Dietary Fiber
- 3
- Sugar
- 12
- Protein
- 17
- Cholesterol
- 54
- Sodium
- 73
- Total: 2 hr 20 min
- Prep: 20 min
- Cook: 2 hr
Ingredients
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
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.