Recipe Type: Bon Appetit, Chile Pepper, Dinner, Family Reunion, One-Pot Meal, Pork, Potato, Potluck, Soup/Stew, Super Bowl, Tomatillo, Wheat/Gluten-Free, Winter
Ingredients: 1 1/2 cups (packed) fresh cilantro with tender stems, 1 4- to 4 1/2-pound pork shoulder (Boston butt), trimmed, cut into 1 1/2-inch cubes, 1 bunch green onions, coarsely chopped, 1 large onion, chopped (about 2 cups), 1 pound tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided, 1 pound yukon gold potatoes, peeled, cut into 3/4-inch cubes chopped, 1 tablespoon cumin seeds, 2 teaspoons dried oregano (preferably Mexican),3 cups (or more) chicken broth, divided, 3/4 cup diced roasted peeled seeded mild green chiles (such as Hatch or Anaheim), 6 garlic cloves, peeled, Fresh cilantro, Ingredient info: Look for tomatillos (green, tomato-like fruits with papery husks) at supermarkets and Latin markets., Olive oil, Red chile salsa
Stuffed Chicken Breasts
This information is per serving.
Ancho Chile Sauce
As I mentioned in my last post, the first half of January...more
A few days over the past couple of weeks, the weather has cleared...more
This last push before Christmas always gives me a surge of energy. ...more
Photos Recipe Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until... more
Coconut Rum Cake
Apple Cider Doughnuts
Photos Recipe Combine 1/4 cup water, cilantro, sliced jalapeno, lime juice and...
Photos Recipe Soak skewers in water 30 minutes. Pound garlic, chile, and...
Photos Recipe Chill two small plates for testing jam. In heavy 5-quart...
Copyright © 2017. Science of Cooking