Slow-Cooked Pork in Tomatillo Sauce
|fresh tomatillos||1 pound|
|yellow onion||1 medium|
|chicken stock||2 cups|
|chopped cilantro leaves||2/3 cup|
|pork meat||1 1/2 pounds||I buy either “stew meat” from the butcher, or a pork butt that I cut up myself. The latter is likely to be fattier, which I sometimes think is more delicious.|
- Preheat your broiler.
- Peel and de-stem tomatillos; toss them in a little bit of oil.
- Place tomatillos and jalapeño on rimmed baking sheet.
- Broil until charred and blistered in places, turning as needed.
- Meanwhile, roughly chop onions and mince garlic.
- When broiled tomatillos and jalapeño are cool enough to work with, remove the stem from the pepper and place it and the tomatillos in the work bowl of your food processor (or blender) along with the onions and garlic. Divide into batches if necessary. Puree to a smoothish consistency with some chunks.
- Combine processed mixture with chicken stock in a medium saucepan and simmer over medium heat until thickened, about ten minutes.
- Season to taste with salt and pepper.
- While the sauce is reducing, or while your tomatillos are broiling, brown a pound and a half of pork meat, cut into 1-2” chunks in a hot skillet with just a little bit of oil. Brown meat on all sides and deposit them into the slow cooker.
- Deglaze skillet with some chicken stock or water, scrape off the yummy bits from the bottom of the pan, and pour liquid into the slow cooker as well.
- Pour tomatillo sauce over pork and stir.
- Cook on low heat for 6-8 hours, or until super tender. Taste again and adjust seasoning if necessary. Finish with cilantro leaves.
- Serve over brown rice.