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Ingredients
US|METRIC
8 SERVINGS
- 3 lb. boneless pork shoulder (OR country-style ribs, cut into 1 1/2-inch pieces)
- 1 tsp. salt
- 1 tsp. black pepper
- 6 Tbsp. flour
- 5 Tbsp. vegetable oil (divided)
- 2 onions (large, diced)
- 8 cloves garlic (crushed)
- 2 lb. tomatillos (husked, cored and quartered)
- 1 Tbsp. ground cumin
- 1 Tbsp. dried oregano
- 1 cinnamon stick
- 12 oz. beer
- 14.5 oz. chicken broth
- 6 poblano chiles (halved, seeded, sliced into 1/2-inch thick strips)
- 2 yellow bell peppers (seeded and cut into 1-inch squares)
- 3/4 cup cilantro (chopped)
- 2 tsp. orange zest (grated)
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Directions
- Season pork with salt and pepper; dust with flour. Heat 4 tablespoons oil in Dutch oven, brown pork in batches, transferring pork to bowl when browned. Heat remaining tablespoon oil in pot. Add onion, sauté 3-4 minutes, until soft, stir in garlic and sauté one minute more. Add tomatillos, cumin, oregano, cinnamon and pork. Add beer and broth; bring to a boil, lower heat and simmer, partially covered, 2 hours, stirring occasionally. Add chiles and yellow pepper, simmer partially covered for 30-45 minutes more, until chiles are tender. Discard cinnamon stick. Stir in cilantro and orange zest.
NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat2.5g13% |
| Trans Fat0g |
| Cholesterol100mg33% |
| Sodium410mg17% |
| Potassium1150mg33% |
| Protein43g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A6% |
| Vitamin C120% |
| Calcium6% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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