Yucatan Pork Chile Recipe

Name: Yucatan Pork Chile
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound pork shoulder, cut in 1/2 inch cubes, lightly seasoned with kosher salt and pepper; 2 tablespoons vegetable oil or lard; 2 cups medium dice yellow onion; 2 cups medium dice fresh poblanos; 1/2 cup minced garlic; 2 cups peeled and small diced yucca; 2 cups quartered tomatillos; 2 cups orange juice; 2 bottles dark Mexican beer (Negro Modelo); 1 teaspoon cumin seed, toasted and ground; 1/2 cup chopped fresh cilantro; Crema, for garnish; Tomato salsa, for garnish; Seasoned corn tortilla shards, for garnish; Cilantro sprigs, for garnish

Servings: persons

1 pound pork shoulder, cut in 1/2 inch cubes, lightly seasoned with kosher salt and pepper
2 tablespoons vegetable oil or lard
2 cups medium dice yellow onion
2 cups medium dice fresh poblanos
1/2 cup minced garlic
2 cups peeled and small diced yucca
2 cups quartered tomatillos
2 cups orange juice
2 bottles dark Mexican beer (Negro Modelo)
1 teaspoon cumin seed, toasted and ground
1/2 cup chopped fresh cilantro
Crema, for garnish
Tomato salsa, for garnish
Seasoned corn tortilla shards, for garnish
Cilantro sprigs, for garnish

1
In a heavy-bottomed pot with a tight-fitting lid on medium-high heat sear the pork in the oil or lard, browning the meat.
2
Transfer the meat to a bowl with a slotted spoon or a pair of tongs.
3
Add the onion and peppers to the pot and cook until the onions are caramelized to a nice golden brown, stir frequently.
4
Add the garlic and continue for 2 more minutes.
5
Add the yucca, tomatillos, orange juice, beer and cumin.
6
Bring to a boil.
7
Turn the heat down to a simmer, add the pork, and cover.
8
Stew the meat, stirring and skimming off fat occasionally for 2 hours.
9
During the last 10 minutes of cooking, stir in the cilantro.
10
The stew should be thick.
11
Add water if it gets too dry.
12
Top with a dollop of fresh Mexican sour cream, a small spoonful of tomato salsa and garnish by sticking fried corn tortilla shards dusted with chile powder and salt into the center of the cream and salsa and lay a few sprigs of fresh cilantro over them.

262

kcal

Calories

Fat

Carbs

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 15 ingredients. The key ingredients include: 1 pound pork shoulder, cut in 1/2 inch cubes, lightly seasoned with kosher salt and pepper, 2 tablespoons vegetable oil or lard, 2 cups medium dice yellow onion, 2 cups medium dice fresh poblanos, and more.

Yes, Yucatan Pork Chile falls under the Meat & Poultry 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.

Yucatan Pork Chile

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