1 pound tomatillos, husks removed
5 cloves garlic
3 pounds pork shoulder, trimmed of excess fat, cut into 1 to 2 inch pieces
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1/2 medium onion, diced
1 1/2 teaspoon ground cumin
4 cups of chicken broth
1/2 cup chopped cilantro
1 jalapeno, diced (optional)
1 (8oz) can of diced green chilies
1. Preheat oven to 325 degrees. Place tomatillos and garlic on a baking sheet and roast for 30 minutes.
While the tomatillos are roasting, toss the pork with the salt in pepper. Heat olive oil over medium heat and brown pork in batches.
Reserve 1 tablespoon of pan juices. Stir in onion and cumin. Cook 2 minutes. Return pork to the pot. Pour in chicken broth.
After the tomatillos have roasted, place the tomatillos, peeled garlic and cilantro into blender (or use an immersion blender) and blend until smooth. Pour mixture into the soup. Add in diced jalapeno and green chilies. Cook uncovered for 1 1/2 hours. Stirring occasionally. Adjust seasoning with salt and pepper if needed.
Serve as is or with rice and beans.
main courses December 29, 2011 00:26