MEXICAN PORK STEW
I found this out of Ladies Home Journal and thought it looked good so decided to try it. I'm glad I did, it was delicious and a big hit at Super Bowl party. I followed the recipe pretty much exactly except I added 3 cans of chicken broth instead of 1. I like my stews on the thin side.
Provided by crispychick
Categories Stew
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat broiler.
- Arrange tomatillos on a large sheet pan and broil 6 inches from heat until lightly charred, turning occasionally, about 8 minutes.
- Heat oil in a 5-6 qt heavy dutch oven with a tight fitting lid until hot but not smoking and brown pork in batches.
- Transfer pork to a bowl.
- Add to pot the onion, garlic, jalapeño, oregano and cumin and cook over moderate heat until onion is softened. A.
- dd tomatillos, broth, 1/2 cup water and browned pork to pot. Bring just to a boil and simmer, covered (do not boil)until pork is tender (about 45 minutes).
- Stir in beans, corn, cilantro and cornmeal and simmer, uncovered until slightly thickened, about 5-10 minutes.
- Garnish with avocado, chopped white onion, sour cream, wedges of lime, and additional jalapeños.
Nutrition Facts : Calories 603.4, Fat 39.1, SaturatedFat 11.9, Cholesterol 120.8, Sodium 281.7, Carbohydrate 26.6, Fiber 7.2, Sugar 4.5, Protein 36.8
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