BRAISED PORK WITH TOMATILLOS

Braised Pork with Tomatillos image

A pork braise is a sure way to make people's mouths water. The tomatillos in this dish offer a subtle hint of lightness to the meat. For ultimate flavor, make the dish one day ahead and reheat. -La Boucherie, Matthew Lawrence, Vashon, Washington

Provided by Taste of Home

Categories Dinner

Time 3h25m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 bone-in pork shoulder roast (3 to 4 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
15 tomatillos, husks removed, chopped
1 medium onion, chopped
2 garlic cloves, peeled and halved
1 cup white wine
8 cups chicken broth
POLENTA:
4 cups chicken broth
1 cup yellow cornmeal

Steps:

In a small dry skillet over medium heat, toast coriander and cumin seeds until aromatic, 1-2 minutes. Remove from skillet. Crush seeds using a spice grinder or mortar and pestle; set aside., Sprinkle pork with salt and pepper. In an ovenproof Dutch oven, brown roast in oil on all sides. Remove and set aside. Add tomatillos and onion to the pan; saute until tomatillos are tender and lightly charred. Add the garlic and crushed spices; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in 8 cups broth and return roast to pan. Bring to a boil. Cover and bake at 350° until pork is tender, 3 to 3-1/2 hours., Meanwhile, in a large heavy saucepan, bring broth to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from the sides of the pan, 15-20 minutes. Serve with pork.

Nutrition Facts : Calories 514 calories, Fat 24g fat (7g saturated fat), Cholesterol 120mg cholesterol, Sodium 1160mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 3g fiber), Protein 41g protein.