Braised Pork With Tomatillos Recipe

Name: Braised Pork With Tomatillos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coriander seeds; 1 tablespoon cumin seeds; 1 bone-in pork shoulder roast (3 to 4 pounds); 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon canola oil; 15 tomatillos, husks removed, chopped; 1 medium onion, chopped; 2 garlic cloves, peeled and halved; 1 cup white wine; 8 cups chicken broth; 4 cups chicken broth; 1 cup yellow cornmeal

Servings: persons

1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 bone-in pork shoulder roast (3 to 4 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
15 tomatillos, husks removed, chopped
1 medium onion, chopped
2 garlic cloves, peeled and halved
1 cup white wine
8 cups chicken broth
4 cups chicken broth
1 cup yellow cornmeal

1
In a small dry skillet over medium heat, toast coriander and cumin seeds until aromatic, 1-2 minutes. Remove from skillet. Crush seeds using a spice grinder or mortar and pestle; set aside.
2
Sprinkle pork with salt and pepper. In an ovenproof Dutch oven, brown roast in oil on all sides. Remove and set aside. Add tomatillos and onion to the pan; saute until tomatillos are tender and lightly charred. Add the garlic and crushed spices; cook 1 minute longer.
3
Add wine, stirring to loosen browned bits from pan. Stir in 8 cups broth and return roast to pan. Bring to a boil. Cover and bake at 350u00b0 until pork is tender, 3 to 3-1/2 hours.
4
Meanwhile, in a large heavy saucepan, bring broth to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from the sides of the pan, 15-20 minutes. Serve with pork.

1430

kcal

Calories

Fat

Carbs

236

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon coriander seeds, 1 tablespoon cumin seeds, 1 bone-in pork shoulder roast (3 to 4 pounds), 1/4 teaspoon salt, and more.

Yes, Braised Pork With Tomatillos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Pork With Tomatillos

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