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Heat 2 tbsp of oil in a large Dutch oven or flameproof casserole over medium-high heat. Season pork with salt and pepper. In batches without crowding, add the pork and cook, turning occasionally, until browned on all sides, 4-6 minutes. Transfer to a plate.
Discard all but 2 tbsp fat in the pot. (If it has burned, discard and add 2 tbsp oil.) Add onion, jalapeño and garlic and cook, stirring occasionally, until onion softens, about 3 minutes. Stir in the cumin and oregano. Add tomatillos and broth and bring to a simmer. Cover and reduce the heat to low. Simmer, turning tomatillos over halfway through cooking, until they turn green and are very tender, 12-15 minutes. Using an immersion blender, coarsely purée the tomatillo mixture. (Or let cool until tepid and purée in batches in a blender with the lid ajar; return to the pot.) Season to taste with salt and pepper. Stir in chopped chiles.
Return pork to pot. Bring to a simmer over high heat; reduce heat to medium low. Cover and simmer, occasionally turning pork and stirring sauce, until the pork is fork-tender, about 2 hours. Remove from heat and let stand 5 minutes. Skim off fat from the surface of the cooking liquid.
In a small bowl, whisk the cornmeal with ½ c water, and whisk mixture into pot. Simmer until lightly thickened, about 5 minutes. Season to taste with salt and pepper.
Serve family-style, with rice, cauliflower rice, or tortillas, and top with fresh cilantro. You can also use this in enchiladas or burritos.
*Click here to view our step-by-step guide on how to roast your own hatch chiles.
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