Braised Pork with Tomatillos is a flavorful and tender pork dish cooked with tomatillos, onions, and spices. The dish has its roots in Mexican cuisine, where tomatillos are commonly used to add a tangy and slightly acidic flavor to various dishes. The pork is slowly cooked in a Dutch oven with the tomatillos, creating a deliciously rich and savory sauce. It is traditionally served with creamy polenta, which complements the flavors and adds a smooth texture to the meal.

PREP: 25 MIN.

BAKE: 3 HOURS

MAKES: 6 SERVINGS

INGREDIENTS

• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 1 bone-in pork shoulder roast (3 to 4 pounds)
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon canola oil
• 15 tomatillos, husks removed, and chopped
• 1 medium onion, chopped
• 2 garlic cloves, peeled and halved
• 1 cup white wine
• 8 cups chicken broth

INSTRUCTIONS

1. In a small dry skillet over medium heat, toast coriander and cumin seeds until aromatic, about 1-2 minutes.
2. Remove the toasted seeds from the skillet.
3. Crush the seeds using a spice grinder or mortar and pestle.
4. Set aside the crushed seeds for later use.
5. Sprinkle the pork shoulder roast with salt and pepper.
6. In a Dutch oven, heat the canola oil over medium-high heat.
7. Brown the pork roast on all sides in the hot oil.
8. Once browned, remove the pork roast from the Dutch oven and set it aside.
9. In the same Dutch oven, add the chopped tomatillos and onion.
10. Saute the tomatillos and onion until the tomatillos are tender and lightly charred.
11. Add the halved garlic cloves and the crushed coriander and cumin seeds to the pan.
12. Cook for an additional minute to release the flavors.
13. Add the white wine to the Dutch oven, stirring to loosen the browned bits from the bottom of the pan.
14. Stir in the chicken broth.
15. Return the browned pork roast to the Dutch oven.
16. Bring the mixture to a boil.
17. Cover the Dutch oven and transfer it to an oven preheated to 350°F (175°C).
18. Allow the pork to braise for 3 to 3½ hours, or until it is tender and easily shreds with a fork.
19. In a large heavy saucepan, bring the chicken broth to a boil.
20. Reduce the heat to a gentle boil.
21. Slowly whisk in the yellow cornmeal.
22. Cook and stir the mixture with a wooden spoon for 15-20 minutes, or until the polenta is thickened and pulls away cleanly from the sides of the pan.
23. Slice or shred the braised pork.
24. Serve the pork with the tomatillo sauce from the Dutch oven.
25. Accompany the dish with creamy polenta.

Enjoy your flavorful Braised Pork with Tomatillos and creamy polenta!

TIPS:

• To enhance the flavors of the Braised Pork with Tomatillos, consider marinating the pork shoulder roast overnight before cooking. Create a marinade using ingredients such as lime juice, garlic, cilantro, and a touch of olive oil. This will help tenderize the meat and infuse it with additional flavors.
• If you prefer a thicker sauce, you can remove the cooked pork shoulder roast from the Dutch oven once it is tender and shred it using two forks. Set the shredded pork aside and simmer the remaining sauce on the stovetop over medium heat until it reduces and thickens to your desired consistency. Then, return the shredded pork to the sauce and stir to combine before serving. This will create a rich and thick tomatillo sauce to coat the pork.