Ingredients
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1 1/2 lbs tomatillos, husks discarded, rinsed with warm water and quartered
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4 tablespoons olive oil
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3 lbs pork shoulder, cut into 1 inch cubes
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1 large white onion, chopped
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3 large garlic cloves, finely chopped
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1 teaspoon dried oregano
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1/2 teaspoon ground cumin
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1 (9 ounce) box frozen corn
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1 3/4 cups chicken broth (here I used 6 cups or 3 cans)
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1 (19 ounce) can black beans, rinsed and drained
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1/2 cup chopped fresh cilantro
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2 teaspoons fine cornmeal
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2 large jalapenos, seeded and chopped
Instructions
- 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.