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Ingredientes
- 4 lb Pork butt or possibly shoulder trimmed of fat, and cut in 2" cubes
- 2 tsp Salt
- 1 tsp Freshly-grnd black pepper
- Â Â Flour for dredging
- 1/4 c. Vegetable oil
- 3 x Yellow onions
- 2 x Green bell peppers cut in 1" cubes
- 2 x Anaheim or possibly Poblano chiles cut in 1" cubes
- 2 x to 3 Jalapenos seeds removed, and minced fine
- 3 x Garlic cloves peeled, minced fine
- 1Â 1/2 lb Tomatillos roasted, peeled, and minced
- 1 Tbsp. Dry oregano
- 2 tsp Grnd cumin
- 2 Tbsp. Coriander seeds see * Note
- 2 x Bay leaves
- 1 bn Cilantro leaves cleaned, minced
- 4 c. Chicken stock
Direcciones
- * 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.
- Throw away fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally till limp, about 5 min. Add in all of the chiles and cook an additional 3 to 4 min, then add in the garlic and cook 1 to 2 min more.
- Add in the sauteed vegetables, minced tomatillos, dry 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 hrs uncovered or possibly till 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 574g | |
| Recipe makes 6 servings | |
| Calories 436 | |
| Calories from Fat 202 | 46% |
| Total Fat 22.76g | 28% |
| Saturated Fat 5.08g | 20% |
| Trans Fat 0.32g | |
| Cholesterol 123mg | 41% |
| Sodium 1164mg | 49% |
| Potassium 1305mg | 37% |
| Total Carbs 15.38g | 4% |
| Dietary Fiber 5.2g | 17% |
| Sugars 7.39g | 5% |
| Protein 42.48g | 68% |
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