| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexico, Soups/stews | 4 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Boneless pork shoulder |
| 2 | T | Salad oil |
| 1 | Onion, chopped | |
| 2 | Garlic cloves, minced or | |
| pressed | ||
| 1 1/2 | c | Tomatillos, chopped fresh |
| or canned and drained | ||
| 1 | Diced green chiles, 7 oz. | |
| 1 | t | 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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