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20 servings
Ingredients:
6 pounds cubed pork stew meat1/4 cup vegetable oil2 large yellow onions6 cloves garlic, minced1 tablespoon sea salt freshly ground pepper, to taste1 tablespoon ground cumin4 1/2 quarts chicken broth8 fresh poblano chile peppers, seeded and chopped4 fresh jalapeno peppers, seeded and chopped2 yellow bell peppers, seeded and chopped3 pounds fresh tomatillos, husks removed1 bunch cilantro leaves, coarsely chopped
Instructions:
In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown.Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and .Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender.Season with cumin, then stir in pork and chicken stock.Simmer for 1/2 hour.Stir in poblanos, jalapenos and bell peppers.Puree the tomatillos and cilantro in a blender, and add them to the pot.Cook an additional 30 to 45 minutes.
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