About this recipe:This is a fantastic Mexican recipe that is simple to make and a great use of tomatillos, or green husk tomatoes. The aroma is heavenly, as is the lovely green colour that results from this very 'verde' dish.
2.75kg diced pork shoulder or leg
4 tablespoons vegetable oil
2 large onions, chopped
6 cloves garlic, minced
1 tablespoon sea salt
freshly ground pepper, to taste
1 tablespoon ground cumin
4.5 litres chicken stock
8 fresh poblano chillies, seeded and chopped
4 fresh jalapeno or green chillies, seeded and chopped
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Method Prep:45min › Cook:1hr15min › Ready in:2hr
In a large casserole over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the casserole, and reserve 2 tablespoons oil. Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.
Stir in poblanos, jalapenos and peppers. Puree the tomatillos and coriander in a blender, and add them to the casserole. Cook an additional 30 to 45 minutes.
Poblano chillies are mild in flavour. In a pinch, you can use long green peppers instead.