Pueblo 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!

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Ingredients:

2 Tbsp lard
6 lbs boneless pork shouler, cubed
1 tsp whole coriander seeds
2 onions, chopped
2 potatoes, cubed
2 carrots, chopped
5 cloves garlic, chopped
5-6 tomatillos, coarsely chopped
1 (16 oz) can chopped green chiles
2-3 jalapeno peppers, diced
1 (30 oz) jar sliced nopalitos, drained and rinsed
2 tsp dried oregano
1 (20 oz) can hominy, drained
4 tsp cumin seed
2 cups crumbled queso fresco
1/2 cup chopped fresh cilantro

Instructions:

Melt lard in a large pot over high heat. Stir in cubed pork and coriander seeds. Cook until the pork has browned, about 10 minutes. Stir in the onions, potatoes, carrots, garlic, tomatillos, green chiles, jalapeno peppers, nopalitos, and hominy. Season with oregano and cumin seed. Add water if the mixture seems too dry.

Bring to a boil, then reduce heat to medium-low, cover, and simmer, stirring occasionally, until the pork is tender, about 45 minutes. To serve, ladle the stew into serving bowls and sprinkle with crumbled cheese and chopped cilantro.

Serves 12.

From allrecipes.com