Tuesday, March 1, 2016

Pork and Tomatillo Stew

Pork and Tomatillo Stew

Our book club read Tender at the Bone so for our discussion night I was charged with providing Ruth's Pork and Tomatillo Stew for our main dish. I started with her recipe, but ended up making a lot of changes, so here is my take on her dish.

-1/4 cup canola or vegetable oil
-salt and pepper for sprinkling on the pork
-1 2-3 lb pork loin, trimmed and cut into bite sized chunks
-2 onions, diced
-2 jalapenos, diced
-8 cloves garlic, minced
-1 (29 oz) can diced tomatoes
-1 (29 oz) can tomatillos, drained and diced
-2 cups chicken broth
-2 cups orange juice
-2 Tbsp cumin
-1 tsp oregano
-1 Tbsp sugar
-1/2 tsp salt
-1/2 tsp black pepper
-1-4 Tbsp hot sauce
-2 cans black beans, rinsed and drained
-1 can hominy, drained
-juice of 1 lime
-1 bunch cilantro, chopped
-toppings of choice; sour cream, hot sauce, cotija cheese, diced avocado, diced radishes, cilantro...

Heat the oil in a large pot, over medium heat. Sprinkle the pork with salt and pepper and add to the pot. Cook for a few minutes until browned on one side and stir. Add onions, jalapenos and garlic. Cook an additional 2-3 minutes. Add tomatoes- hominy. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat, add cilantro and lime juice and serve with your desired toppings.

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