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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This popular New Mexican dish is essentially a green chile stew often made with pork. Ingredients:
1 teaspoon canola oil |
1/4 teaspoon salt |
1/2 teaspoon black pepper, divided |
2 pounds boneless pork shoulder (boston butt), trimmed and cut into 1-inch pieces |
3 cups chopped onion (about 2) |
1/4 cup chopped seeded anaheim chile |
2 tablespoons chopped seeded jalapeño pepper (about 1) |
2 garlic cloves, crushed |
3 cups fat-free, less-sodium chicken broth |
2 teaspoons dried oregano |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
5 (11-ounce) cans whole tomatillos, drained and chopped |
1/4 cup chopped fresh cilantro |
6 cups hot cooked long-grain rice |
8 lime wedges |
Directions:
1. Preheat oven to 400°.
2. Heat oil in a large Dutch oven over medium-high heat. Sprinkle salt and 1/4 teaspoon black pepper over pork. Add pork to pan; cook 8 minutes or until browned. Remove from pan. Add onion, chile peppers, and garlic; sauté 5 minutes. Return pork to pan. Add remaining 1/4 teaspoon black pepper, broth, oregano, cumin, coriander, and tomatillos; bring to a boil. Cover and bake at 400° for 1 hour. Stir in cilantro. Cover and bake an additional 30 minutes or until pork is tender. Cool completely. Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.
3. Thaw pork mixture overnight in refrigerator. Reheat in microwave or place mixture in a large saucepan over medium heat and cook until thoroughly heated, stirring frequently. Serve over rice. Garnish with lime wedges.
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