Tomatillo Pork Roast Food

TOMATILLO PORK ROAST

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Place rice into the bottom of a Dutch oven; add water, tomatoes, onion, green chile peppers, ancho chile peppers, chicken bouillon, oregano, and cloves. Place roast on top of the rice mixture; season with salt and pepper. Pour salsa verde over roast. Cover Dutch oven.
• Bake in the preheated oven for 6 hours.
• Discard pork bones and ancho chile peppers. Shred pork and return to Dutch oven; stir. Transfer pork mixture to a serving plate using a slotted spoon, draining well.

AUTHENTIC CHILI VERDE (PORK AND GREEN TOMATILLO STEW)

Steps:

• In a large stock pot over high heat sear the pork in the vegetable oil until browned.
• Remove the pork from the pot, reserve 3 tablespoons oil in the pan.
• Saute the chopped onion and garlic seasoned with salt and pepper in the reserved oil until onions are tender.
• Add the cumin, then stir in pork and chicken stock.
• Simmer for 1/2 hour.
• Add in poblanos, jalapenos and bell peppers.
• Puree the tomatillos and cilantro in a blender, and add them to the pot.
• Cook for an additional 30 to 45 minutes.
• Serve with Mexican/Spanish rice and refried beans.

GRILLED PORK CHOPS WITH TOMATILLO SALSA

Steps:

• Preheat broiler. Place tomatillos, 4 whole garlic cloves, and jalapeños on rimmed baking sheet. Broil until tender and vegetables are slightly charred, turning occasionally, about 7 minutes for garlic and 8 minutes for tomatillos and jalapeños. Transfer to plate and let stand until cool enough to handle. Stem and seed jalapeños. Place tomatillos, garlic, jalapeños, onion, and cilantro in processor. Puree until almost smooth. Season tomatillo salsa with salt and pepper. DO AHEAD Salsa can be made 1 day ahead. Cover and chill. Return salsa to room temperature before serving.
• Prepare barbecue (medium-high heat). Rub both sides of pork chops with halved garlic clove. Sprinkle with kosher salt and pepper; brush with oil. Grill until just cooked through, about 8 minutes per side. Transfer chops to plate; let rest 10 minutes. Grill tortillas until slightly charred, about 1 minute per side. Serve chops with tortillas and salsa.

PORK IN TOMATILLO SAUCE

Steps:

• Heat oil over medium-high heat in a large pot, add the pork meat seasoned with salt and pepper, plus the bay leaf, and cook. Stir frequently to brown the pieces of meat on all sides. About 6-8 minutes.
• Add 1 cup of water and reduce heat to simmer (covered) for about 20 minutes.
• While the meat is cooking, roast the tomatillos, peppers, onion and garlic on an ungreased griddle over medium heat. Toss to evenly roast them. About 12-15 minutes. The garlic will take less time, so be sure to remove promptly. Remove the tomatillos, peppers and garlic once they're soft and blackened, and place in a bowl covered with aluminum foil to cool for 3-5 minutes. Peel garlic cloves. If you are adding the cinnamon and cloves, slightly toast them too, they will take just a few seconds.
• Place the roasted tomatillos, peppers, garlic, onion, cinnamon, cloves, oregano and the released juices into blender or food processor. Puree until you have a chunky mixture.
• Add the tomatillo mixture to the pot. Bring to a boil and then reduce heat to a simmer. Season with salt and pepper. Cover and cook, stirring frequently until meat is tender. This step will take about 45 minutes or more.

ROAST PORK TACOS WITH TOMATILLO SALSA

Steps:

• For the pork butt, preheat the oven to 375 degrees F (190 degrees C). Melt the lard in a large, heavy-bottomed pot over medium-high heat. Cut the pork butt into 2-inch cubes. Add the pork to the pot and allow the meat to slowly brown. Season the pork with salt and freshly ground black pepper.
• Peel and quarter the yellow onion. Add the onion and garlic to the pot with the pork.
• Combine the cinnamon, turmeric, chile powder and crushed coriander and set aside. Continue to allow the pork to brown and caramelize.
• While the pork is browning, start the tomatillo salsa by heating a large cast iron skillet over medium-high heat. Add the olive oil to the pan. Add the halved tomatillos, the outer strips of the jalapeños, halved onions and garlic, and cook until tender.
• Add the spices to the browned pork. Check the ingredients for the tomatillo salsa, the tomatillos and chiles will cook faster than the onion, so you can remove them to a bowl if necessary. Add ¼ cup (60ml) water to the pan to finish cooking the onions. Remove onions when softened. Cover the bowl with the cooked salsa ingredients.
• For the coleslaw, slice both cabbages and put in a large bowl. Add the juice of two limes, mirin, salt and fresh ginger, and toss to combine. Cover with plastic wrap and let sit, tossing every 30 minutes, until the cabbage is slightly cooked by the seasonings.*Browning the pork will take about 20 to 25 minutes. Once the pork is sufficiently browned, add 1 to 2 cups of water to the pot, bring the water to a simmer, transfer the pot to the oven (preheated to 375 degrees F) and bake until the pork is fork tender about 1.5 hours, checking every 15 minutes.
• To finish the salsa, transfer the tomatillo mixture to a blender and puree until chunky, adding 1 tablespoon (15ml) water at a time, if necessary. Season with salt and pepper. The salsa can be stored in the refrigerator in an airtight container for up to 1 week.
• Check the pork, and continue roasting uncovered to finish the caramelization process. Remove the pork butt from the oven and flake into large chunks with a fork. Make tacos with the pork in warm corn tortillas, garnished with the coleslaw, salsa, sour cream and cilantro. Serve with lime wedges.

BRAISED PORK WITH TOMATILLOS

Steps:

• 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., 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., 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., 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 until polenta is thickened and pulls away cleanly from the sides of the pan, 15-20 minutes. Serve with pork.

SLOW-ROASTED TOMATILLOS AND TOMATOES

Steps:

• Preheat oven to 350 degrees. Place tomatillos and tomatoes, cut sides up, on a rimmed baking sheet. Drizzle with oil, and sprinkle with coriander; season with salt and pepper. Toss to combine, then spread in an even layer. Bake until tomatillos and tomatoes are very soft and browned in spots, 45 to 55 minutes. To store, cover and refrigerate, up to 3 days.