Name: Garlicky Pork Stew Salsa Verde
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT3H0M0.000S
Yield: 6-8
Ingredients: 4 tablespoons vegetable oil; One 4-pound pork shoulder, cut into 1 1/2-inch cubes; Kosher salt and freshly ground black pepper; 1 pound tomatillos, husked, halved if larger than a golf ball; 1 clove garlic, sliced; 1 large onion, diced; 2 tablespoons cornmeal; 2 cups chicken broth; 2 tablespoons pickled jalapenos, chopped; Juice of 3 limes; 1 cup fresh cilantro leaves; Cooked white rice, for serving

Directions

Heat the oil in a Dutch oven or large, heavy pot over medium-high heat. Sprinkle the pork with salt and pepper. Working in batches, add the pork in a single layer and cook, turning, until browned on all sides, about 6 minutes. Transfer the pork to a large bowl after each batch. Add the tomatillos and cook until softened and browned, about 4 minutes. Transfer to a clean bowl. Lower the heat to medium and add the garlic and onions and cook, stirring often, until softened, about 3 minutes. Stir the cornmeal into the pot until thickened, then add the chicken broth. Return the pork to the pot and bring to a simmer.
Put the blistered tomatillos, jalapenos, lime juice and half of the cilantro in a blender and blend until smooth. Add the sauce to the pot. Simmer until the pork is tender and the sauce thickens, about 2 1/2 hours.
Serve over rice sprinkled with the remaining cilantro.

Garlicky Pork Stew Salsa Verde

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