Ready in 45 minutes
Green chiles and tomatillos simmer with pork cubes for a classic Mexican stew.
"I've made this several times and every one loves it! Nice cobo of flavors, orange zest, cinnam..lots of flavors. I adds more meat because it's s little saucy but the flavor combo is fantastic! So many shuttle flavors"- Doryfish
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Season pork with salt and pepper; dust with flour. Heat 4 tablespoons oil in Dutch oven, brown pork in batches, transferring pork to bowl when browned. Heat remaining tablespoon oil in pot. Add onion, saut 3-4 minutes, until soft, stir in garlic and saut one minute more. Add tomatillos, cumin, oregano, cinnamon and pork. Add beer and broth; bring to a boil, lower heat and simmer, partially covered, 2 hours, stirring occasionally. Add chiles and yellow pepper, simmer partially covered for 30-45 minutes more, until chiles are tender. Discard cinnamon stick. Stir in cilantro and orange zest.
Republished with Permission, National Pork Council
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robbgriffin 1 year agoThis is a keeper. Forgot to buy beer so I just added more stock. Great with a side of cornbread. See my photo.
Tammylucas 1 year agoExcellent recipe! Easy to make, too.
Doryfish 1 year agoI've made this several times and every one loves it! Nice cobo of flavors, orange zest, cinnam..lots of flavors. I adds more meat because it's s little saucy but the flavor combo is fantastic! So many shuttle flavors
annmartinson 1 year agothis is awesome! I used 16 oz water with 3 tablespoons powdered boullion instead of chicken broth and also 24 oz can of malt liquor for beer (could buy single). also skipped orange zest. My family loves hot-spicy. I usually have to tone it down. they didn't add any hot sauce to this and I was quite happy. it is 'green' spicy. Also the first night I served w/white rice. mistake. it is best on its own as a soup/stew. the second night it was terrific and I served with flour tortillas folded in half over melted cheese. delicious! also, I made this in the crockpot slow-cooker. browned everything first in a pan on the stove. loaded it up, cooked on high for 2 hours, then low. worked great. need to let it cook long enough to soften chiles well. Next time I think I'll add it all together and let it cook. I liked the peppers softer after the overnight-in-the-fridge.
RMSchade 4 years agoTastes fantastic. I used lean pork chops instead and the meat just falls apart.
dreamstar85 4 years agoRepublished with Permission, National Pork Council
tyson 8 years agoRepublished with Permission, National Pork Council [I posted this recipe.]