jglass
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Roasted Chile and Tomatillo Stew
P R E P 1 hour B A K E 2 hours 30 minutes MA K E S 8 main-dish servings
4 poblano chiles or 2 green peppers
1 bunch cilantro
3 garlic cloves, minced
11⁄2 teaspoons salt
2 pounds boneless pork shoulder, cut
into 3⁄4-inch pieces
2 medium onions, finely chopped
3 serrano or jalapeño chiles, seeded
and minced
1 teaspoon ground cumin
1⁄4 teaspoon ground red pepper
(cayenne)
2 pounds tomatillos, husked, rinsed,
and each cut into quarters
1 can (151⁄4 to 16 ounces) wholekernel
corn, drained
warm flour tortillas (optional)
1. Preheat broiler. Line broiling pan (without rack) with foil. Place poblanos
or green peppers in pan and broil at closest position to source of heat,
turning occasionally, until charred all over, about 15 minutes. Wrap foil
around poblanos and allow to steam until cool enough to handle. Remove
and discard skin and seeds; cut poblano chiles into 1-inch pieces.
2. Turn oven control to 325°F. Chop enough cilantro leaves and stems to
measure 1⁄4 cup; chop and reserve another 1⁄4 cup cilantro leaves for garnish.
On cutting board, mash garlic to a paste with salt. Transfer garlic
mixture to heavy 5-quart Dutch oven with cilantro leaves and stems, pork,
onions, serranos, cumin, and ground red pepper. Toss to combine. Cover
and bake 1 hour.
3. Stir in tomatillos and roasted poblanos. Cover and bake 11⁄2 to 2 hours
longer, until meat is very tender. Skim fat. Stir in corn; heat through.
Sprinkle with reserved cilantro and serve with tortillas if you like.
P R E P 1 hour B A K E 2 hours 30 minutes MA K E S 8 main-dish servings
4 poblano chiles or 2 green peppers
1 bunch cilantro
3 garlic cloves, minced
11⁄2 teaspoons salt
2 pounds boneless pork shoulder, cut
into 3⁄4-inch pieces
2 medium onions, finely chopped
3 serrano or jalapeño chiles, seeded
and minced
1 teaspoon ground cumin
1⁄4 teaspoon ground red pepper
(cayenne)
2 pounds tomatillos, husked, rinsed,
and each cut into quarters
1 can (151⁄4 to 16 ounces) wholekernel
corn, drained
warm flour tortillas (optional)
1. Preheat broiler. Line broiling pan (without rack) with foil. Place poblanos
or green peppers in pan and broil at closest position to source of heat,
turning occasionally, until charred all over, about 15 minutes. Wrap foil
around poblanos and allow to steam until cool enough to handle. Remove
and discard skin and seeds; cut poblano chiles into 1-inch pieces.
2. Turn oven control to 325°F. Chop enough cilantro leaves and stems to
measure 1⁄4 cup; chop and reserve another 1⁄4 cup cilantro leaves for garnish.
On cutting board, mash garlic to a paste with salt. Transfer garlic
mixture to heavy 5-quart Dutch oven with cilantro leaves and stems, pork,
onions, serranos, cumin, and ground red pepper. Toss to combine. Cover
and bake 1 hour.
3. Stir in tomatillos and roasted poblanos. Cover and bake 11⁄2 to 2 hours
longer, until meat is very tender. Skim fat. Stir in corn; heat through.
Sprinkle with reserved cilantro and serve with tortillas if you like.