Yucatan Pork Chile
Serves: 2
Citlalli Gibson
1 January 1970
Based on User reviews:
42
Spice
47
Sweetness
54
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Vegetable Oil2 cups
Yellow Onion (medium dice)2 cups
Poblano (medium dice fresh)1 cup
Garlic (minced)2 cups
Tomatillo (quartered)2 cups
Orange JuiceDirections:
1
Add the garlic and continue for 2 more minutes
2
Add the yucca, tomatillos, orange juice, beer and cumin
3
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
4
Transfer the meat to a bowl with a slotted spoon or a pair of tongs
5
Add the onion and peppers to the pot and cook until the onions are caramelized to a nice golden brown, stir frequently
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