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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 lightness to the meat. For ultimate flavor, make the dish one day ahead and reheat. —La Boucherie, Matthew Lawrence, Vashon, Washington
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, husked, 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
- 1. In a small dry skillet over medium heat, toast coriander and cumin seeds until aromatic, 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 an ovenproof 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 8 cups broth and return roast to pan. Bring to a boil. Cover and bake at 350° until pork is tender, 3 to 3-1/2 hours.
- 4. Meanwhile, in a large heavy saucepan, bring 4 cups broth to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from the side of the pan, 15-20 minutes. Serve with pork.
Nutrition Facts
1 serving: 514 calories, 24g fat (7g saturated fat), 120mg cholesterol, 1160mg sodium, 30g carbohydrate (6g sugars, 3g fiber), 41g protein.
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