Ingredients
- 2 lbs boneless pork loin roast
- Coarse salt and freshly ground pepper
- 2 Tbsp vegetable oil
- 2 onions, choppped
- 4 cloves garlic, finely chopped
- 2 lbs (about 16) Anaheim peppers, roasted, skinned, seeded, coarsely chopped
- 2 lbs tomatillos, chopped
- 6 to 8 cups chicken broth
- 2 tsp ground cumin
- 2 Tbsp flour
- 2 Tbsp butter, softened
Instructions
Season: Rub pork all over with salt (about 1 teaspoon) and pepper (about 1/4 teaspoon). Best to do this 1 day ahead, if you've got the time
Brown: Heat oil over medium-high heat in large heavy pot. Add pork and sizzle brown all over, 15 minutes. Set aside meat. Add onion and cook golden, 10 minutes. Add garlic and cook fragrant, 2 minutes.
Simmer: Return pork to pot. Pour in broth to cover. Heat to a boil; skim foam from surface. Lower heat and simmer, partially covered (adding broth, if need be), until tender, 1 1/2-2 hours.
Shred: Pull out pork. When cool enough to handle, shred, finely. Return shredded meat to the pot. Add peppers, tomatillos and any remaining broth. Season with cumin and a little more salt, if you like. Heat to a boil, lower to a simmer and let flavors meld, partially covered, 1 hour.
Thicken: Mash together flour and butter. Stir into stew and let it thicken, 2 minutes. Serve hot.
Comments (0)
No comments yet. Be the first to comment!