- The original recipe can be found here. This was originally posted as a "to-try" recipe, but I've since tried it and tweaked a few ingredients.
- 1 1/2 cups (or more) chicken broth, divided
- 1/2 pound tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided
- 1/2 bunch green onions, coarsely chopped
- 3/4 cups (packed) fresh cilantro with tender stems (I'm not a big fan of cilantro, so this was a little too much for me. However, the longer this cooked, the less I could smell the intense cilantro)
- 3 garlic cloves (I used the jarred stuff)
- Olive oil
- 2 pounds pork shoulder cut into 1 1/2-inch cubes
- 1/2 large onion, chopped
- 1/2 tablespoon cumin seeds
- 1/2 cup diced roasted peeled seeded mild green chiles (such as Hatch or Anaheim) (I didn't have this, so I used one small can of diced green chiles. It worked.)
- 1 teaspoons dried oregano (preferably Mexican)
- 1/2 pound Yukon Gold potatoes, peeled, cut into 3/4-inch cubes
- Chopped fresh cilantro
*Ingredient info:
Tomatillos are green, tomato-like fruits with papery husks. I found mine at Wal-Mart.
- Puree 1 cups chicken broth, 1/4 of tomatillos, green onions, cilantro with stems, and garlic in blender. Set salsa verde aside.
- Brush heavy large pot with oil; heat over medium-high heat. Sprinkle pork with salt and pepper. Working in batches, add pork to pot; cook until browned, turning occasionally, about 4 minutes per batch. Using slotted spoon, transfer pork to bowl. Pour off all but 1 tablespoon fat from pot (add oil if needed). Add onion to pot; sauté until soft, about 5 minutes. Sprinkle cumin seeds over; cook until onion is golden and cumin is toasted, about 2 minutes. Add remaining tomatillos; cook until tender and browned in spots, stirring occasionally and reducing heat to medium if browning too quickly, about 8 minutes. Return pork and any juices to pot. Add 2 cups reserved salsa verde, 1 cup broth, chiles, and oregano. Cover; simmer over medium-low heat until pork is tender, about 2 hours.
- Add potatoes to pork. Simmer until potatoes are tender, about 30 minutes. Stir in remaining salsa verde; bring to simmer. Thin with additional broth, if desired. Season with salt and pepper.
We ate this on warm flour tortillas with sour cream. It was really yummy, and the potatoes were a fun change of texture. I didn't take any pictures, but here's one from the website (mine looked pretty similar, but without the red chile salsa on top). Overall this was a good dish, but when it comes to "taco-style" night, it is not the quick, easy answer, so I'm not sure how often I will make this, but I was glad for the change.
*Recipe and photo from Bon Appetit magazine
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