Braised Pork with Tomatillos Recipe

Braised Pork with Tomatillos Recipe
Braised Pork with Tomatillos Recipe photo by Taste of Home
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Braised Pork with Tomatillos Recipe

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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. —La Boucherie, Matthew Lawrence, Vashon, Washington
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 3 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Braised Pork with Tomatillos in Country April/May 2010, p52

Nutritional Facts

1 each: 516 calories, 25g fat (7g saturated fat), 124mg cholesterol, 2139mg sodium, 29g carbohydrate (7g sugars, 4g fiber), 42g protein.

  • 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
  1. 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.
  2. 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.
  3. Add wine stirring to loosen browned bits from pan. Stir in broth and 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.
  4. 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.
Originally published as Braised Pork with Tomatillos in Country April/May 2010, p52

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