Yield: 6 servings
Measure | Ingredient |
---|---|
4 pounds | Pork butt or shoulder; trimmed of fat, |
\N \N | ; and cut in 2\" cubes |
2 teaspoons | Salt |
1 teaspoon | Freshly-ground black pepper |
\N \N | Flour; for dredging |
¼ cup | Vegetable oil |
3 \N | Yellow onions |
2 \N | Green bell peppers; cut in 1\" cubes |
2 \N | Anaheim or Poblano chiles; cut in 1\" cubes |
2 \N | Jalapenos; seeds removed, (2 |
\N \N | To 3) |
\N \N | ; and chopped fine |
3 \N | Garlic cloves; peeled, chopped fine |
1½ pounds | Tomatillos; roasted, peeled, |
\N \N | ; and chopped |
1 tablespoon | Dried oregano |
2 teaspoons | Ground cumin |
2 tablespoons | Coriander seeds; see * Note |
2 \N | Bay leaves |
1 bunch | Cilantro leaves; cleaned, chopped |
4 cups | Chicken stock |
* Note: Crush and soak the coriander seeds in a scant amount of water for a while.
Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium-high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3 to 4 minutes, then add the garlic and cook 1 to 2 minutes more. Add the sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2 to 3 hours uncovered or until the pork is fork tender.
Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast. This recipe yields 6 to 8 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6158 broadcast 09-09-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
09-21-1996
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.