Mexican Pork Stew
- 3 pounds boneless pork, cut into 2-inch cubes
- 2 tablespoons oil
- 1 medium
- 1 clove garlic, minced
- 1/2 pound tomatoes, peeled, seeded and
- 3/4 cup canned tomatillos*
- 2 serrano or jalapeno chiles,
seeded and chopped
- 1/2 teaspoon crumbled dried oregano
- 1/8 teaspoon granulated
- 1/2 teaspoon cumin
- Salt, to taste
- Freshly-ground pepper, to taste
- 2 chorizo sausages, skinned, sliced, browned and drained
- 1 ripe avocado, sliced
- In a skillet brown pork on all sides in oil without allowing cubes to touch.
Transfer to a large heatproof casserole, barely cover with water, sprinkle with
a little salt and cook over medium heat for 1 hour or until tender.
- Strain off stock and reserve; set casserole aside.
- In the same skillet in which
meat was browned, sauté onion and garlic until onion is transparent. Add tomatoes,
tomatillos, chiles, oregano, sugar and cumin. Cook and stir for 5 minutes.
- Add 1
cup of the reserved stock and season to taste with salt and pepper. Continue cooking,
stirring occasionally, for 15 minutes or until thickened.
- Add this mixture to the pork in the casserole along with the sausages and reheat.
- Garnish with avocado and serve with potatoes or rice.
* You can substitute 4 or 5 fresh, cleaned tomatillos, cut into quarters.