“I found this out of Ladies Home Journal and thought it looked good so decided to try it. I'm glad I did, it was delicious and a big hit at Super Bowl party. I followed the recipe pretty much exactly except I added 3 cans of chicken broth instead of 1. I like my stews on the thin side.”
READY IN:
2hrs 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat broiler.
  2. Arrange tomatillos on a large sheet pan and broil 6 inches from heat until lightly charred, turning occasionally, about 8 minutes.
  3. Heat oil in a 5-6 qt heavy dutch oven with a tight fitting lid until hot but not smoking and brown pork in batches.
  4. Transfer pork to a bowl.
  5. Add to pot the onion, garlic, jalapeño, oregano and cumin and cook over moderate heat until onion is softened. A.
  6. dd tomatillos, broth, 1/2 cup water and browned pork to pot. Bring just to a boil and simmer, covered (do not boil)until pork is tender (about 45 minutes).
  7. Stir in beans, corn, cilantro and cornmeal and simmer, uncovered until slightly thickened, about 5-10 minutes.
  8. Garnish with avocado, chopped white onion, sour cream, wedges of lime, and additional jalapeños.

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