Submitted by Bethany Paradise
Ingredients:
1/2 lb. tomatillos (5 to 10)
1 onion, chopped
1-2 cloves garlic, minced
3-4 lb. pork shoulder or tenderloin, cut into large chunks or cubes
olive oil and flour as needed
1/4 t. whole cumin, lightly toasted then ground (Okay, seriously Bethany? Tell me you did not do this.)
1-2 T. chile d'arbol (hot!)
Directions:
1. Put cleaned tomatillos in a large pot and cover fully with water. Bring to a boil and cook 5 to 10 minutes until tender (poached). Place tomatillos and an equal volume of water (from the poaching) in a blender and allow to cool. Once cooled, blend until smooth. (NOTE: DO NOT try to blend while hot, as it may erupt from the blender.)
2. Heat a saucepan over medium-high heat until water sprinkled on the pan beads up and remains. Add enough olive oil to coat the bottom of the pan and let warm very briefly. Add pork, onion, garlic, and cook until browned and pork is caramelized (in batches). Add some flour and stir to coat the pork. Pour tomatillo mixture on top, then add chile, cumin, salt, and pepper to taste.
3. Cover and cook on low heat (barely simmering) until pork is done--2+ hours depending on amount and size of pork chunks.
Ingredients:
1/2 lb. tomatillos (5 to 10)
1 onion, chopped
1-2 cloves garlic, minced
3-4 lb. pork shoulder or tenderloin, cut into large chunks or cubes
olive oil and flour as needed
1/4 t. whole cumin, lightly toasted then ground (Okay, seriously Bethany? Tell me you did not do this.)
1-2 T. chile d'arbol (hot!)
Directions:
1. Put cleaned tomatillos in a large pot and cover fully with water. Bring to a boil and cook 5 to 10 minutes until tender (poached). Place tomatillos and an equal volume of water (from the poaching) in a blender and allow to cool. Once cooled, blend until smooth. (NOTE: DO NOT try to blend while hot, as it may erupt from the blender.)
2. Heat a saucepan over medium-high heat until water sprinkled on the pan beads up and remains. Add enough olive oil to coat the bottom of the pan and let warm very briefly. Add pork, onion, garlic, and cook until browned and pork is caramelized (in batches). Add some flour and stir to coat the pork. Pour tomatillo mixture on top, then add chile, cumin, salt, and pepper to taste.
3. Cover and cook on low heat (barely simmering) until pork is done--2+ hours depending on amount and size of pork chunks.
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