Smile Politely

A generous serving of pork and tomatillo stew

This is a terrible first recipe to write about so I apologize in advance. It’s one of those dishes that doesn’t seem to take to long or have an impossibly long list of ingredients and that you might decide to make one cold evening only to realize that the last ingredient is slow roasted pork shoulder… as in eight hours in a 225 degree oven.

But before you despair and write me off as just another crazy foodie, just know that this is essentially a leftovers recipe; assuming — you’re the type that slow roasts huge cuts of meat that you couldn’t possibly eat in one or even three sittings. I’ll post the full pork recipe in the future but it’s just three steps that will take about ten minutes of active time. Here’s the timeline:

  • 8 p.m. (night before) – Unwrap Pork Shoulder Roast (Butt), Apply dry rub, Cover, Refrigerate.
  • 8 a.m. (day of) – Unwrap Pork, Place in 225 degree oven, Head to work
  • 5 p.m. (day of) – Remove from oven, Rest, Slice, Enjoy! (oh, and save a bit for your stew)

With that out of the way we’re free to begin on the stew… perhaps a day or two later… you can, sadly, have too much of a good thing. Here’s what you’ll need:

  • 1/4 Pound Bacon
  • 1 Large Onion, Chopped
  • 1 Poblano Pepper, Halved, sliced crossways.
  • 1 Tablespoon Ground Cumin
  • 1/2 teaspoon Ground Coriander
  • 1/2 teaspoon Salt
  • 28oz Can of Pureed Tomatillios
  • 3 Cloves Garlic
  • 1-2 Jalapeno or Serrano Peppers
  • 1 Bunch Fresh Cilantro (including stalks)
  • 32oz Chicken Stock
  • 2 Tablespoons Honey
  • 14oz Chickpeas (1 Can of Garbanzo Beans)
  • Salt & Pepper to taste
  1. Cook bacon until crispy, remove and set aside, drain off some of the remaining fat until you have 2 Tablespoons in the pan. Return to the heat.
  2. Add onions and salt, saute for a few minutes until starting to brown, Add poblanos, fry for a few more minutes, add cumin and coriander, fry for one more minute.
  3. While the onions are cooking add tomatillio, garlic, hot peppers, and cilantro to food processor or blender, process until smooth.
  4. Add tomatillo mixture to pan along with the stock, honey, and chicakpeas, and leftover pork. (Shredded)
  5. Make yourself a cocktail. I made a drink with the working name “December Sunrise” (another post in the making) Snack on the crispy bacon or, if you’re feeling magnanimous, crumble it into the stew.
  6. With drink in hand and your green goodness simmering away, ponder your good fortune at having a store like World Harvest in this town that carries tomatillo in cans and in stock. Run by my (and everyone who enters) good friend Mohammad Al-Heeti.
  7. Taste, add salt & pepper to bring out the flavors, add a but more honey if it’s too sour, and serve.

Ed Note: This is actually a truly original recipe. Credit and copyright given to Mr. Jason Berg.

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