Courtesy Tamara Murphy of Brasa and Elliott Bay Bookstore Cafe
from Edible Seattle March/April 2009
For the Sauce
In summertime, use fresh poblanos and tomatillos. With fresh ingredients, blanch the tomatillos in hot water for 60 seconds, and roast, peel and seed the poblanos. The extra flavor is worth the effort. Alvarez Farms sells organic peppers and tomatillos in season.
2-4 jalapenos, depending on how spicy they are (use the seeds for extra heat)
4-6 cloves of peeled garlic
32-ounce can of tomatillos (drained), or about 8 cups fresh, blanched tomatillos
4 cups canned green chili, or 4 cups roasted, peeled and seeded poblano peppers
4 bunches fresh cilantro
In a large bowl combine all ingredients. In small batches, pulse the mixture in a blender. You want to be able to see the seeds in the tomatillos, so pulse, don’t puree. Refrigerate sauce until use.
For the Pork
Use a pan large enough to hold all the sauce in addition to the pork.
5 pounds of pork shoulder, trimmed of excess fat and cut into 1″ chunks
2 tablespoons ground cumin
Salt and pepper to taste
1/4 cup olive oil
Up to 1 cup chicken, vegetable or pork stock
Thoroughly season the pork chunks with cumin, salt and pepper. In a large sauté pan or Dutch oven, heat the olive oil over medium high heat. When the pan and the oil are thoroughly preheated, sear the pork chunks in a single layer (sear in batches if need be; don’t crowd them in the pan) until each chunk is brown on all sides. Lower the heat to medium, add all the sauce, and simmer, covered, for about an hour. Check the level of liquid occasionally, adding broth if necessary. Cook until pork is fork-tender. Add salt and pepper to taste. Serve stew with hot tortillas and fresh garnishes.
For the Garnish
None of the garnishes are an absolute requirement, and each diner will likely pick and choose among the options.
Sour cream or Mexican crema