2 red onions, chopped
1 pound tomatillos, husked, rinsed, and halved
3 jalapenos, stemmed, seeded and halved
2 garlic cloves
4 tablespoons canola oil
2 pounds boneless pork shoulder, cut into 1-inch cubes
5 cups chicken stock
1 cup chopped fresh cilantro leaves
salt
pepper
10 flour tortillas, warmed
Preheat the oven to 400°F. In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. Add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.
While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree.
Season, to taste, with salt and pepper.
My mouth was watering reading your post. This looks good. Following.
ReplyDeleteyummy !
ReplyDeleteThanks! I'm going to try it out soon ;)
ReplyDeleteLooks wonderful
ReplyDeleteI hope I dont forget to try it. usually im totally excited but forget it soon....
ReplyDeleteLooks like a good recipe for a cold winter night!
ReplyDeleteThis sounds tasty, I'll try this for sure.
ReplyDelete