Active Time: 25 Minutes
Total Time: 2 Hours 25 Minutes
Yield: Serves 8 |
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RECIPE INGREDIENTS
1 1/2 pound tomatillos, husked
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4 pounds pork loin, or pork tenderloin trimmed,
cut into 1-inch pieces |
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1/4 cup vegetable oil
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3 yellow onions, coarsely chopped or one large
onion.
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3 fresh Banana peppers
seeded, coarsely chopped
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2 fresh jalapeno chilies, seeded, finely chopped
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2 green Red, Yellow, Orange, (or combination
of) bell peppers, seeded, coarsely chopped
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3 cloves garlic, minced or 3 teaspoons minced
garlic from a jar.
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1 tablespoon dried oregano, crumble.
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2 teaspoons ground cumin
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2 tablespoons coriander, crushed.
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2 bay leaves
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1/4 cup coarsely chopped fresh
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4 cups chicken broth |
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DIRECTIONS
Preheat broiler. Place the tomatillos and all peppers in a
shallow pan and broil 2 inches from the heat source until
charred on all sides, turning occasionally, about 5 minutes.
Cool slightly. Coarsely chop the tomatillos, and peppers Set
aside.
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Sprinkle pork with salt and black pepper. Place pork in a
bowl or paper bag along with Hook to Cook Dry Pre-Dip and
dust pork with Pre-Dip until fully coated, shaking off
excess. Heat oil in deep fryer to 350-360 or heavy large pot
over medium-high heat. Working in small batches, add the
pork and brown on all sides, about 5 minutes. Remove pork
and set aside.
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Place the pot over medium heat. Add the onions and sauté in
2 tablespoons vegetable oil, olive oil, or margarine, until
soft, about 5 minutes. Add the chilies and bell peppers.
Sauté until fragrant, about 4 minutes. Add the garlic and
sauté 2 minutes longer. Return the pork to the pot. Add the
tomatillos, oregano, and all remaining ingredients including
the chicken broth. Bring to a boil. Reduce the heat to low.
Simmer gently, uncovered, until the pork is tender when
pierced with a fork, about 2 hours. If pork is tender but
stew is too thin, you can thicken the stew by mixing 2
tablespoons with a little water until blended. Stir into
stew and bring to boil for one minute. Repeat until stew
become the right consistency.
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Season the stew to taste with salt and black pepper. Ladle
the stew into warm bowls and serve with warm flour
tortillas. Garnish with Sour cream, Shredded Cheese, Chopped
Jalapenos or Hot sauce for added heat. You can always add
spicy heat at the end. |
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