Cornbread is a natural partner to our Latin-inspired braise. Leftovers? Serve them over a bowl of grits and top with a poached egg for a hearty breakfast.
2 tablespoons vegetable oil
1 (3-pound) pork shoulder or butt, fat trimmed, cut into 1-inch cubes
1 large onion, chopped
4 poblano chiles, seeded and chopped
1 jalapeño, seeded and diced
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon oregano
4 garlic cloves, minced
1 pound tomatillos, husked and chopped
3 tablespoons flour
8 ounces Mexican beer
6 cups chicken stock
Salt and pepper to taste
Garnish: Sour cream and chopped scallions
- Preheat oven to 350 degrees. In a large pot over medium-high heat, heat oil and sear pork in batches until golden brown on all sides. Remove pork from pan and reserve 1 tablespoon of the oil, discarding remainder.
- Add onions and sauté for 2 minutes, stirring frequently. Reduce heat to medium, then add poblano and jalapeño; cook another 3 minutes. Stir in cumin, coriander, oregano, and garlic. Add tomatillos and cook another 2 minutes. Stir in flour. Return pork to pot and add beer and stock.
- Bring to a boil, then cover and transfer to oven for 2 hours. Adjust seasoning to taste and use forks to shred pork. Serve with cornbread, sour cream, and chopped scallions.
From Good for the Soul.
Recipe ByJohn Ondo