Yield: 6 servings
|½ pounds||Boneless lean pork, cubed|
|1 pounds||Flank steak, cubed|
|1||Clove garlic, minced|
|1½ pounds||Tomatillos, husks removed & finely sliced|
|½ teaspoon||Dried oregano|
|1 small||Sprig marjoram|
|1 small||Sprig thyme|
|¼ teaspoon||Ground black pepper|
|¼ cup||Pickled chipolte pepper juice|
|3||Pickled chipolte chile peppers|
Place the meat in a large Dutch oven and cover with cold water. Bring to a boil over high heat and skim the surface. Lower the heat and add the bay leaves, garlic cloves and 1 t salt. Cover and cook over low heat for one hour or until the meat is tender. Let cool in the stock, then drain, reserving the stock. Shred the meat and set aside. Remove the casing from the chorizo and cut into large chunks.
Place in a skillet and fry over medium heat until lightly browned and some of the fat has been rendered. Remove the chorizo and set aside.
Add the onion and minced garlic to the skillet and saute for 2 minutes. Add the tomatillos, oregano, marjoram, thyme, pepper and simmer over low heat for 5 minutes, stirring occasionally. Add the chipolte juice and stir. Add the shredded meat to the skillet, stir well and add 1 c of the reserved stock. Add the chorizo, cover and cook over low heat for 15 minutes. If the sauce is too thick, add more stock. Can be served like a stew or scooped into tortillas.