Yucatan Pork Chile

Name: Yucatan Pork Chile
Ingredients: 1 pound pork shoulder, cut in 1/2 inch cubes, lightly seasoned with kosher salt and pepper; 2 tablespoons vegetable oil or lard; 2 cups medium dice yellow onion; 2 cups medium dice fresh poblanos; 1/2 cup minced garlic; 2 cups peeled and small diced yucca; 2 cups quartered tomatillos; 2 cups orange juice; 2 bottles dark Mexican beer (Negro Modelo); 1 teaspoon cumin seed, toasted and ground; 1/2 cup chopped fresh cilantro; Crema, for garnish; Tomato salsa, for garnish; Seasoned corn tortilla shards, for garnish; Cilantro sprigs, for garnish

15 ingredients

12 steps

Ingredients

1 pound pork shoulder, cut in 1/2 inch cubes, lightly seasoned with kosher salt and pepper
2 tablespoons vegetable oil or lard
2 cups medium dice yellow onion
2 cups medium dice fresh poblanos
1/2 cup minced garlic
2 cups peeled and small diced yucca
2 cups quartered tomatillos
2 cups orange juice
2 bottles dark Mexican beer (Negro Modelo)
1 teaspoon cumin seed, toasted and ground
1/2 cup chopped fresh cilantro
Crema, for garnish
Tomato salsa, for garnish
Seasoned corn tortilla shards, for garnish
Cilantro sprigs, for garnish

Directions

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.
2

Transfer the meat to a bowl with a slotted spoon or a pair of tongs.
3

Add the onion and peppers to the pot and cook until the onions are caramelized to a nice golden brown, stir frequently.
4

Add the garlic and continue for 2 more minutes.
5

Add the yucca, tomatillos, orange juice, beer and cumin.
6

Bring to a boil.
7

Turn the heat down to a simmer, add the pork, and cover.
8

Stew the meat, stirring and skimming off fat occasionally for 2 hours.
9

During the last 10 minutes of cooking, stir in the cilantro.
10

The stew should be thick.
11

Add water if it gets too dry.
12

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.