I tried 2 different ways to make this and decided the roasting method was the best. My daughter was concerned when I told her what I was making because she was expecting something the was bright green. She absolutely loved this! This would be very tasty with chicken though I think instead of browning the chicken first, I would drop it into the hot liquid and allow it to simmer low and slow.
Ingredients
1.5 lbs of pork shoulder, cut into 1-inch cubes
4-5 tomatillos, husks removed, rinsed and cut in half
2 sweet onions, one peeled and cut into quarters and the other diced
1-2 jalapenos, stem removed and cut in half
5 cloves of garlic, 3 left in the peel and 2 minced
1 bell pepper, seeded and diced
2 cups of chicken stock
1/2 tsp of agave or honey
1 4 oz can of diced green chilis
1/2 tsp of cumin
1 can of cannellini beans, drained and rinsed
Salt to taste
Olive oil
For toppings, grated jack cheese, sour cream and diced avocado
Preheat the oven to 425. Place the quartered onion, jalapenos, tomatillos, and unpeeled garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast in the oven for 20 minutes. Remove from the oven and either place into a blender or into a bowl if using a hand-held blender. Add in 1/2 cup of chicken stock and agave. Blend until smooth.
Meanwhile, in a large dutch oven pot, heat a small amount of olive oil over medium-high heat. Season the pork cubes with salt and then add them to the oil and brown on all sides, working in batches if necessary to keep from overcrowding the pot. When all of the pork has been browned and removed, add the diced onion, bell pepper, and minced garlic. Saute for about 5 minutes. Add back in pork and any accumulated juices and then pour in the tomatillo sauce. Add the green chilis and chicken stock until the pork is fully covered. The mixture will simmer for 2 hours so it will thicken naturally. Add cumin and season lightly with salt. Bring to a boil and then reduce to a simmer allowing to cook for 1 1/2- 2 hours until the pork is tender. 1/2 an hour before the cooking time is complete, add in the can of cannellini beans and taste for salt. Serve with the topping and cornbread for a delicious meal!
Ingredients
1.5 lbs of pork shoulder, cut into 1-inch cubes
4-5 tomatillos, husks removed, rinsed and cut in half
2 sweet onions, one peeled and cut into quarters and the other diced
1-2 jalapenos, stem removed and cut in half
5 cloves of garlic, 3 left in the peel and 2 minced
1 bell pepper, seeded and diced
2 cups of chicken stock
1/2 tsp of agave or honey
1 4 oz can of diced green chilis
1/2 tsp of cumin
1 can of cannellini beans, drained and rinsed
Salt to taste
Olive oil
For toppings, grated jack cheese, sour cream and diced avocado
Preheat the oven to 425. Place the quartered onion, jalapenos, tomatillos, and unpeeled garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast in the oven for 20 minutes. Remove from the oven and either place into a blender or into a bowl if using a hand-held blender. Add in 1/2 cup of chicken stock and agave. Blend until smooth.
Meanwhile, in a large dutch oven pot, heat a small amount of olive oil over medium-high heat. Season the pork cubes with salt and then add them to the oil and brown on all sides, working in batches if necessary to keep from overcrowding the pot. When all of the pork has been browned and removed, add the diced onion, bell pepper, and minced garlic. Saute for about 5 minutes. Add back in pork and any accumulated juices and then pour in the tomatillo sauce. Add the green chilis and chicken stock until the pork is fully covered. The mixture will simmer for 2 hours so it will thicken naturally. Add cumin and season lightly with salt. Bring to a boil and then reduce to a simmer allowing to cook for 1 1/2- 2 hours until the pork is tender. 1/2 an hour before the cooking time is complete, add in the can of cannellini beans and taste for salt. Serve with the topping and cornbread for a delicious meal!
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