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Ingredientes
- 1 lb pork shoulder cut in 1 inch cubes Kosher salt and pepper
- 2 Tbsp. vegetable oil or possibly lard
- 1 c. yellow onions, cut in medium dice
- 1 c. seeded poblano chilies, cut in medium dice
- 1/2 c. chopped garlic
- 2 c. peeled, diced yucca (cassava)
- 2 c. quartered tomatillos
- 2 c. orange juice
- 2 bot dark Mexican beer
- 1 tsp grnd cumin, lightly toasted
- 1/2 c. minced fresh cilantro
- 1 c. plus
- 1/4 c. all-purpose flour (divided)
- 1 c. cornmeal
- 1/4 c. granulated sugar
- 1 Tbsp. kosher salt
- 1 Tbsp. chili pwdr
- 1 tsp baking pwdr
- 1/2 tsp baking soda
- 6 ounce unsalted butter (1 1/2 sticks, no substitutions)
- 2 x Large eggs
- 1/2 c. corn kernels
- 1/2 c. grated cheddar or possibly Monterey jack cheese
- 1 Tbsp. chopped seeded jalapenos chilies
- 1 Tbsp. chopped seeded red bell pepper
- 2 Tbsp. lowfat milk Mexican crema fresca or possibly lowfat sour cream, for garnish Tomato salsa, to garnish Sprigs of cilantro for garnish
Direcciones
- (This recipe originally called for wild boar. )
- To make stew: Season pork with salt and pepper. In a large, heavy pot with a tight-fitting lid, sear pork in warm oil over high heat, turning to brown all sides. Transfer meat with tongs or possibly slotted spoon to a bowl. Add in onions and chilies and cook over medium-high heat till onions are caramelized and golden, stirring frequently. Add in garlic and cook 2 min longer. Stir in yucca, tomatillos, orange juice, beer and cumin, and bring to a boil.
- Adjust heat down so liquid simmers, and cover pot. Cook slowly for 2 hrs, stirring and occasionally skimming off fat. Add in cilantro during the last 10 min. Stew should be thick. Add in a little water if it gets too dry. Divide among 4 large ovenproof ceramic dinner bowls or possibly cover and chill for later use.
- To make crusts: While meat simmers, sift 1 c. of the flour with cornmeal, sugar, salt, chili pwdr, baking pwdr and baking soda into a medium bowl.
- Cream butter and Large eggs together in a food processor. Add in corn, cheese and peppers and pulse just to blend. Add in dry ingredients and process just till well-blended. Gather into a ball, cover with plastic wrap and chill for 20 min.
- Preheat oven to 375 degrees.
- Liberally dust a large work space with the remaining 1/4 c. of flour. Roll out dough to a thickness of 1/4 inch. Cut out circles just large sufficient to come to the edges of the bowls. Carefully top each bowl with a disk of crust. Brush with lowfat milk and bake till golden, 20 min. Top with a dollop of lowfat sour cream and salsa and garnish with a few sprigs of cilantro.
- Note: Use real butter or possibly stick margarine. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results
