In a bowl, combine all Marinade ingredients. Add Pork and toss to coat. Marinate for at least 2 hours, or up to overnight in the refrigerator.
Place Tomatillos and Serrano peppers in a large pot and cover with water. Bring to a boil and cook for 10-15 minutes, or until tomatillos are softened and have changed color.
Drain the tomatillos and peppers. Heat Olive oil in a skillet over medium heat. Add Onion and cook until softened, about 5 minutes. Add Garlic and cook for 1 minute more.
Transfer the cooked Onion and Garlic to a blender along with Tomatillos, Serrano peppers, Cilantro, and Chicken broth. Blend until smooth.
In a large Dutch oven or heavy pot, brown the marinated Pork over medium-high heat. Work in batches to avoid overcrowding.
Pour the Sauce over the browned Pork. Bring to a simmer, reduce heat to low, cover, and cook for 2-2.5 hours, or until Pork is very tender.
Serve hot with rice, beans, and your favorite toppings.
Ingredients
6
2.5 pounds1.1 kgPork shoulder-cut into 1.5-inch cubes
3 tbsp45 mLLime juice-freshly squeezed
1.5 tsp7.5 mLCumin-ground
1.5 tsp7.5 mLChili powder-Ancho chili powder
1 tsp5 mLOregano-dried Mexican oregano
1/2 tsp2.5 mLGarlic powder
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack pepper
1.5 pounds680 gTomatillos-husked and rinsed
33Serrano peppers-stemmed and seeded (adjust to taste)
11Yellow onion-roughly chopped
4 cloves4 clovesGarlic-minced
1/2 cup120 mLCilantro-chopped
1 cup240 mLChicken broth-low sodium
1 tbsp15 mLOlive oil
Equipment
Large bowl
Large pot
Blender
Skillet
Dutch oven or heavy pot
Instructions
In a bowl, combine all Marinade ingredients. Add Pork and toss to coat. Marinate for at least 2 hours, or up to overnight in the refrigerator.
Place Tomatillos and Serrano peppers in a large pot and cover with water. Bring to a boil and cook for 10-15 minutes, or until tomatillos are softened and have changed color.
Drain the tomatillos and peppers. Heat Olive oil in a skillet over medium heat. Add Onion and cook until softened, about 5 minutes. Add Garlic and cook for 1 minute more.
Transfer the cooked Onion and Garlic to a blender along with Tomatillos, Serrano peppers, Cilantro, and Chicken broth. Blend until smooth.
In a large Dutch oven or heavy pot, brown the marinated Pork over medium-high heat. Work in batches to avoid overcrowding.
Pour the Sauce over the browned Pork. Bring to a simmer, reduce heat to low, cover, and cook for 2-2.5 hours, or until Pork is very tender.
Serve hot with rice, beans, and your favorite toppings.
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