1-2 tablespoons grapeseed oil
1 pound boneless pork shoulder, cut into 1 inch cubes
1 white or yellow onion
1 teaspoon sea salt
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon ground allspice
⅛ teaspoon cayenne pepper
1 pinch ground cloves
5 fresh tomatillos, rinsed and cut into quarters
1-2 jalapeño chile peppers, seeded and diced
1 poblano (often incorrectly called a pasilla) chile pepper, seeded and diced
¼ cup packed cilantro leaves
1 tablespoon cilantro leaves
1 bay leaf
1¼ cups chicken broth or water, as needed
Heat oil in a very large pan or pot over medium high heat Add pork shoulder cubes in a single layer. Sear until brown on one side, 4 to 5 minutes, then turn over and brown the other side another 4 to 5 minutes.
Add onions and salt and cook until onions are translucent. Add oregano, cumin, coriander, allspice, cayenne and cloves. Cook about 2 minutes then reduce heat to low. If you are in a hurry, add all these at the same time and cook about 5 minutes. You can also add everything (including all items below) after the meat is browned and just cook it all at the same time.
Add tomatillos, chile peppers, cilantro, chicken broth and bay leaf. Bring to a boil then simmer for 30 minutes to 1 hour until meat is done and tomatillos are mushy.
Garnish with cilantro leaves.
Rice goes well with this. I recommend Cilantro Rice. See recipe in my first book ¡Que Rico!
3/4 cup freshly squeezed lime juice
3/4 cup freshly squeezed orange juice
1/4 cup olive oil
2 jalapeño chiles stemmed and coarsely chopped, seeding optional
1/2 cup red onion halved and thinly sliced, divided
1/2 cup cilantro leaves and upper stems chopped, divided
1 teaspoon kosher or coarse sea salt or to taste
1 pound red snapper filet cut into about 1/2-inch dice (may substitute another mild flavored fish like grouper, trout, flounder, sole or rock fish)
1 cup (about 1 large) ripe mango diced
1 cup (about 1 large) ripe avocado diced
1/3 cup (about 2) tomatillos husked, scrubbed, and diced
1 cup jicama, chopped
2 tablespoons cacao nibs (optional)
Tortilla chips or tostadas
Combine the lime juice, orange juice, olive oil, jalapeños, 1/4 cup of the red onion, 1/4 cup of the cilantro, and the salt in a blender and puree until completely smooth.
Place the fish in a bowl, add the pureed mixture, and toss well. Cover and let marinate for 20 to 25 minutes outside the refrigerator before serving, stirring from time to time. If marinating for more than 25 minutes, cover and refrigerate.
When ready to serve, add the rest of the onion and cilantro, the mango, avocado, tomatillo, jicama and cacao nibs, if using. Toss well, taste for salt and add more as needed. Serve with tortilla chips (totopos) or tostadas.
Recipe modified by Wendy Bolt
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