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Braised Pork with Tomatillos

Braised Pork with Tomatillos
A pork braise is a sure way to make people’s mouths water. The tomatillos in this dish offer a subtle hint of openness and lightness to the meat. For ultimate flavor, make the dish one day ahead and reheat.
6 ServingsPrep: 25 min. Bake: 3 hours

Ingredients

  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 bone-in pork shoulder roast (3 to 4 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 15 tomatillos, husks removed, and chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, peeled and halved
  • 1 cup white wine
  • 8 cups chicken broth
  • POLENTA:
  • 4 cups chicken broth
  • 1 cup yellow cornmeal

Directions

  • In a dry small skillet over medium heat, toast coriander and cumin
  • seeds until aromatic, about 1-2 minutes. Remove from skillet. Crush
  • seeds using a spice grinder or mortar and pestle; set aside.
  • Sprinkle pork with salt and pepper. In a Dutch oven, brown roast in
  • oil on all sides. Remove and set aside. Add tomatillos and onion to
  • the pan; saute until tomatillos are tender and lightly charred. Add
  • the garlic and crushed spices; cook 1 minute longer.
  • Add wine stirring to loosen browned bits from pan. Stir in broth and
© Taste of Home 2013

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Braised Pork with Tomatillos (continued)

Directions (continued)

  • return roast to pan. Bring to a boil. Cover and bake at 350° for
  • 3 to 3-1/2 hours or until pork is tender.
  • Meanwhile, in a large heavy saucepan, bring broth to a boil. Reduce
  • heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with
  • a wooden spoon for 15-20 minutes or until polenta is thickened and
  • pulls away cleanly from the sides of the pan. Serve with pork.
  • Yield: 6 servings.
Nutrition Facts: 4 ounces cooked pork with 1/2 cup cooked polenta equals 516 calories, 25 g fat (7 g saturated fat), 124 mg cholesterol, 2,139 mg sodium, 29 g carbohydrate, 4 g fiber, 42 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013