Ingredients
The following ingredients have 4 Servings
- 3-4 lb pork butt (shoulder cubed into 1-1 1/2 inch pieces)
- 1 yellow onion (large )
- 4 cloves garlic (minced)
- 2 cups poblano peppers (diced approximately 4 peppers)
- 1 tbsp ancho chili powder
- 1 tbsp ground cumin
- 1 tbsp Mexican oregano
- Olive oil
- Salt and pepper
- 28 oz tomatillos (can, pureed. *Reserve 1-1/2 cups for rice)
- 14.5 oz diced fire roasted tomatoes (with juice)
- 32 oz chicken stock (divided. *Reserve 1 cup for rice)
- 2 cups roasted corn (measured not 16 oz (Can use unroasted corn))
- 15 oz black beans
- Fresh cilantro
- Garnishes of choice such as avocado (tomato, cilantro, cheese.)
- 1 cup brown rice
- 1 1/2 cups tomatillos (pureed )
- 1 cup chicken stock
- 2 tsp butter
- 2 tortilla shells (raw (uncooked) variety.)
- Ancho chili powder
- Salt
- Non-stick cooking spray or oil
Instruction
- Puree tomatillos with juice. Measure out 1 1/2 cups and set aside.
- Drizzle a large (7 - 9 quart) dutch oven or stock pot with olive oil. Heat over medium-high and cook cubed pork in batches. Salt and pepper each batch. Be sure not to crowd. Brown each side and transfer to a plate or bowl.
- Add additional olive oil if necessary and brown onions and poblano peppers (about 5 minutes). When slightly softened, add garlic, ancho chili powder, cumin and Mexican oregano. Cook until fragrant, about 1 to 2 minutes.
- Add pork back to the pan and add pureed tomatillos (*all but 1 1/2 cups) chicken stock (*all but 1 cup), and diced tomatoes. Salt and pepper to taste.
- Simmer for 1 hour. Add corn and beans and simmer for an additional 30 minutes.
