| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups/stews, Mexico |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Boneless pork shoulder |
| 2 |
tb |
Salad oil |
| 1 |
lg |
Onion, chopped |
| 2 |
|
Garlic cloves, minced or pressed |
| 1 1/2 |
c |
Tomatillos, chopped, fresh or canned and drained |
| 1 |
cn |
Diced green chiles (7 oz.) |
| 1 |
ts |
Dry marjoram leaves |
| 1/4 |
c |
Cilantro, fresh, chopped |
| 1/2 |
c |
Water |
|
|
Salt |
|
|
Sour cream |
|
|
Cilantro sprigs |
INSTRUCTIONS
Trim and discard fat from pork; cut pork into 1-inch cubes. Heat oil in a
wide 3 to 4 quart pan over medium-high heat. Add meat, a few pieces at a
time, and cook until lightly browned on all sides. Lift out meat, transfer
to a plate, and keep warm; reserve drippings in pan. Add onion to pan and
cool, stirring, until soft (about 7 minutes). Return meat to pan and stir
in garlic, tomatillos, chiles, marjoram, chopped cilantro, and water.
Season to taste with salt. Cover and simmer until meat is tender when
pierced (about 1 hour). Skim off fat. Spoon into serving bowls and garnish
with sour cream and cilantro sprigs.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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