Ingredients Jump to Instructions ↓

  1. 1 pound pork shoulder, cut in

  2. 1/2 inch cubes, lightly seasoned with kosher salt and pepper

  3. 2 tablespoons vegetable oil or lard

  4. 2 cups medium dice yellow onion

  5. 2 cups medium dice fresh poblanos

  6. 1/2 cup minced garlic

  7. 2 cups peeled and small diced yucca

  8. 2 cups quartered tomatillos

  9. 2 cups orange juice

  10. 2 bottles dark Mexican beer (Negro Modelo)

  11. 1 teaspoon cumin seed, toasted and ground

  12. 1/2 cup chopped fresh cilantro Crema , for garnish Tomato salsa, for garnish Seasoned corn tortilla shards, for garnish Cilantro sprigs, for garnish

Instructions Jump to Ingredients ↑

  1. In a heavy-bottomed pot with a tight-fitting lid on medium-high heat sear the pork in the oil or lard , browning the meat. Transfer the meat to a bowl with a slotted spoon or a pair of tongs. Add the onion and peppers to the pot and cook until the onions are caramelized to a nice golden brown, stir frequently. Add the garlic and continue for 2 more minutes. Add the yucca, tomatillos, orange juice, beer and cumin. Bring to a boil . Turn the heat down to a simmer , add the pork, and cover. Stew the meat, stirring and skimming off fat occasionally for 2 hours. During the last 10 minutes of cooking, stir in the cilantro . The stew should be thick. Add water if it gets too dry. Top with a dollop of fresh Mexican sour cream , a small spoonful of tomato salsa and garnish by sticking fried corn tortilla shards dusted with chile powder and salt into the center of the cream and salsa and lay a few sprigs of fresh cilantro over them.


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