Traditional Mexican stew of pork, chilis and tomatillos. Great with Mexican rice and refried beans.
Recipe by: Syd Bailey
Cook Times
Active Prep10
Hands-On Cook15
Hands-Off Cook50
Passive0
Total Time1 hourhour15 minutesminutes
Recipe Serving Size10
Cooking Tools Required
Blender, Cutting board, Grill, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot
Ingredients
1tablespoonavocado oil or lard
3Anaheim chililarge
2jalapeno pepperlarge
1 tomatolarge, halved
1poundtomatillohusks removed
1teaspoonKosher salt
¼teaspoonfreshly ground black pepper
5clove garlicminced
`1 cuponiondiced
3poundboneless pork shouldertrimmed of fat and cubed
¼cupfresh oreganoabout 1/2 bunch
1cupItalian parsleyabout 1 bunch
1 cupfresh cilantroabout 1 bunch
Instructions
Turn on broiler to highest setting (alternatively can use cast iron pan or grill). Place chilis, tomatoes and tomatillos on baking sheet. Coat with a little oil and sprinkle with salt and pepper. Place under broiler and cook until charred turning to cook all sides
While charring vegetables, heat a large stockpot and add oil. When oil is hot add pork, onions and garlic and cook for 5 to 10 minutes stirring occasionally to ensure even cooking.
When charred remove vegetables from oven and place chilis in paper bag or plastic bag to steam for a few minutes. While waiting to steam place herbs, tomatoes and tomatillos in blender.
Remove chilis from bag and remove stems and skins. Add to blender. Blend until liquefied. Add to pork and let simmer for 50 minutes or until pork is tender.