or as Stella calls it, Mexican Green Chili!
- 2-3 pounds pork shoulder, cut into 1-2″ pieces
- lard for browning the meat
- flour for dredging
- salt and pepper
- 2 jars tomatillo salsa
- 3 cups chicken stock
- 2 cups chopped sweet peppers
- 1 cup diced white onion
- 1 cup corn
- 1 tin white kidney beans
- 1 small tin diced green chilis (use mild or spicy depending on who’s coming for dinner!)
Preheat oven to 325.
Heat the lard in a large heavy bottom saucepan. (Yes, you can use a neutral oil, but lard does add a certain level of flavour that you won’t get with neutral oil)
Season pork with salt and pepper, then dredge in flour.
Fry the pork pieces a few at a time, until you have a golden crust. If you overcrowd the pan they will steam rather than get a nice carmelized crust.
Once all the pork has been browned, saute the onions and peppers, seasoning with salt and pepper while you do that, then deglaze the pan with the chicken stock. Stir in the tomatillo salsa and then return all the pork to the saucepan. Stir to combine, and then bake in the slow oven for about 3 hours, until the pork is tender and falling apart with just a touch. Stir in the beans, green chilis and corn, allow to heat through.
Bring the whole saucepan to the table and surround with toppings for everybody to help themselves.
- sliced radish
- cubes of avocado
- sliced jalapeno
- grated cheese
- crumbled taco chips
- green onions
- Sour cream
- Serve with a loaf of crusty bread ….. try my recipe, (No Knead bread) its quick and easy, and completes this meal perfectly.