3 tbsp olive oil
3 lbs. boneless pork shoulder or butt, cut into 1 1/2-inch pieces
1 large white onion, diced
6 large cloves garlic, chopped
1 15-oz. can chicken broth
1 12-oz. bottle dark Mexican beer
3 fresh corn tortillas, stacked, cut into thin strips, and minced
1 tbsp each ground cumin and dried Mexican oregano
1 cinnamon stick
1 1/2 lb. fresh tomatillos, husked, washed and cut into 3/4-inch chunks
6 fresh poblano chiles, seeded, cut crosswise into 1/2-inch strips
2 orange bell peppers, seeded, cut into 1-inch dice
1 16-oz. bag frozen corn kernels
1/2 cup chopped cilantro
2 tsp each grated orange zest and salt
Heat oil in a large pot over medium-high heat; brown pork on all sides in three batches, about 4 min. per batch; remove to a bowl.
Add onion and garlic to pot; reduce heat to medium. Cook, stirring, 6 min. Add broth, scraping browned bits, 2 min. Add beef, beer, tortillas, cumin, oregano and cinnamon stick to pot. Bring to a boil, reduce heat to low, cover, and simmer 1 hour, stirring several times.
Stir in tomatillos; simmer, covered, 15 min., until pork is tender. Stir in cilantro, orange zest and salt.
Makes 8 servings. Per serving: 480 cal, 19 g fat, 40 g protein, 35 g carbs
[ via Redbook magazine, March 2007 ]
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