This is a great and different stew I found over at the fantastic Smells Like Home blog. I had never worked with tomatillos but they were a cinch to work with and really made the dish. Just peel away the papery skin under warm running water and consider yourself a fancy chef! This has a rich but mild flavor so it's a blank canvas for adding more heat or whatever floats your boat.
The Swallow’s Pork and Tomatillo Stew
Adapted from Ruth Reichl, Tender at the Bone: Growing Up at the Table
1/4 cup canola oil
8 large garlic cloves, peeled
2 lbs. lean pork, cut into cubes
1 bottle dark beer
12 oz. orange juice
1 lb. tomatillos, halved
28oz canned diced tomatoes, drained
2 large onions, chopped
2 jalapenos, diced
1 bunch cilantro, chopped
1 can of black beans, drained and rinsed
1 cup frozen corn
salt and pepper
Topping
1 cup sour cream
juice of one lime
In a saucepan, add the beer, orange juice, tomatoes and tomatillos. Bring to a boil and then reduce heat, simmering until the tomatillos are soft, about 15 minutes. Set aside.Meanwhile, heat the canola oil in a dutch oven or stockpot. Add the garlic cloves and stir to coat with the oil. Sprinkle the pork with salt and pepper and then add it to the oil, in batches, to brown on all sides. Remove from the dutch oven. Add the onion and jalapeno and saute until tender, 5 or 6 minutes.
Add the tomatillo mixture to the dutch oven, scraping the bottom of the pot to be sure you are getting all the browned bits. Add the pork, cilantro, salt and pepper. Bring the mixture to a boil and then reduce the heat to low. Cook, partially covered, for about 2 hours.
Taste for seasoning. Add the black beans and corn and cook an additional ten minutes, uncovered.
Serve the stew over rice, with lime wedges, sour cream and hot sauce for those that need kick.
The Swallow’s Pork and Tomatillo Stew
Adapted from Ruth Reichl, Tender at the Bone: Growing Up at the Table
1/4 cup canola oil
8 large garlic cloves, peeled
2 lbs. lean pork, cut into cubes
1 bottle dark beer
12 oz. orange juice
1 lb. tomatillos, halved
28oz canned diced tomatoes, drained
2 large onions, chopped
2 jalapenos, diced
1 bunch cilantro, chopped
1 can of black beans, drained and rinsed
1 cup frozen corn
salt and pepper
Topping
1 cup sour cream
juice of one lime
In a saucepan, add the beer, orange juice, tomatoes and tomatillos. Bring to a boil and then reduce heat, simmering until the tomatillos are soft, about 15 minutes. Set aside.Meanwhile, heat the canola oil in a dutch oven or stockpot. Add the garlic cloves and stir to coat with the oil. Sprinkle the pork with salt and pepper and then add it to the oil, in batches, to brown on all sides. Remove from the dutch oven. Add the onion and jalapeno and saute until tender, 5 or 6 minutes.
Add the tomatillo mixture to the dutch oven, scraping the bottom of the pot to be sure you are getting all the browned bits. Add the pork, cilantro, salt and pepper. Bring the mixture to a boil and then reduce the heat to low. Cook, partially covered, for about 2 hours.
Taste for seasoning. Add the black beans and corn and cook an additional ten minutes, uncovered.
Serve the stew over rice, with lime wedges, sour cream and hot sauce for those that need kick.
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