Yield: 6 servings
|4 pounds||Pork butt or shoulder; trimmed of fat,|
|\N \N||; and cut in 2\" cubes|
|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@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.