Saturday, May 3, 2014

Tomatillo pork stew

This was a particularly tasty spicy pork dish. Of course, Boston butt roast (or shoulder blade roast) is a delicious meat prepared in any way.

2 lb Boston butt roast
2 tbsp vegetable oil
1 large yellow onion
4 cloves garlic
14 oz tomatillo salsa
1 green bell pepper
2 jalapeno peppers
1 bunch cilantro
1 tsp dried oregano
black pepper

Add the oil to a large cast iron pan with a heavy lid. Heat on medium-high. Season the meat with salt and black pepper and sear the meat on all sides. Preheat oven to 300F.

Meanwhile, dice the onion, jalapeno with seeds in, and the bell pepper. 

When the roast is seared, set aside and add the diced vegetables, cook for 5 minutes, then add the garlic, salsa, oregano and half a cup of minced cilantro leaves.

Add meat juices, meat and pour in enough water to cover the pork halfway.

Cover and place into oven for about 3 hours, until meat is tender. Pull meat apart into stew with two forks. Top with half a cup of freshly minced cilantro. Serve with Mexican-style rice.

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