Pork and Tomatillo Stew
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
3 large onions, chopped
1/2 cup olive or vegetable oil
9 garlic cloves, minced
3 pounds lean pork, cut into 1″ cubes
2-3 cups beer
2 pounds fresh tomatillos
1-1/2 pounds fresh tomatoes
6-9 poblano peppers or Anaheim peppers, seeded and sliced into lengthwise strips
3-6 jalapenos or serranos, seeded and chopped
1-2 cups chicken or vegetable broth
salt and pepper to taste
1 cup fresh cilantro, chopped
In a large heavy Dutch oven, saute the onions and garlic in the oil until they are tender and transparent. Remove the cooked onions and garlic with a slotted spoon and transfer to a separate bowl.
Add the pork to the remaining hot oil and brown it on all sides. Brown the pork in several batches for the best results. Remove the pork as it browns to the bowl with the garlic and onions. If there is any oil left in the pan, pour it off. Add the beer and stir with a wooden spoon, scraping up the bits of meat that stick to the bottom of the pan. Coarsely chop the tomatillos and tomatoes and add to the Dutch oven along with the seeded, sliced chiles and broth.
Return the onions, garlic and pork to the pan and bring to a boil. Immediately reduce the heat and simmer for 1-1/2 to 2 hours, stirring occasionally. Add some salt and pepper to taste. Sprinkle with the fresh cilantro.
Serve with lime quarters, black beans, rice, sour cream and grated white cheese.
Yields 8 servings.