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Ingredients
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1 ½ pounds fresh tomatillos, or more to taste, husks removed
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3 serrano peppers
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4 cloves garlic, peeled
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1 tablespoon olive oil
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3 tablespoons lard or vegetable oil
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3 pounds pork shoulder, or more to taste, trimmed and cut into 1 ½-inch cubes
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2 teaspoons garlic salt
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½ teaspoon freshly ground black pepper
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1 medium yellow onion, coarsely chopped
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1 green bell pepper, coarsely chopped
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½ cup red wine
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1 cup low-sodium chicken stock
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⅓ cup chopped fresh cilantro
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1 teaspoon dried oregano
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1 teaspoon ground cumin
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1 teaspoon kosher salt
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Combine tomatillos, serrano peppers, and garlic in a bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
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Place in the preheated oven and roast until tender, about 30 minutes. Remove vegetables from oven, cool slightly, and transfer to the bowl of a food processor. Puree until smooth. Reduce oven temperature to 275 degrees F (135 degrees C).
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While vegetables are roasting, heat lard in a Dutch oven or heavy oven-safe pot over medium-high heat. Sprinkle pork with garlic salt and pepper and add to the pot in batches. Cook each batch until browned, about 7 minutes, removing to a plate with a slotted spoon. Drain and discard all but 2 tablespoons pan drippings.
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Add onion and bell pepper to the pot. Sauté, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in browned pork, tomatillo puree, chicken stock, cilantro, oregano, cumin, and salt.
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Cover and cook in the oven until pork is tender, 3 ½ to 4 hours. Allow to stand for 15 minutes, covered, before serving.
Cook’s Note
White wine or additional chicken stock can be used in place of red wine, if preferred.
Nutrition Facts (per serving)
| 411 | Calories |
| 29g | Fat |
| 6g | Carbs |
| 28g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 411 | |
| % Daily Value * | |
| Total Fat 29g | 38% |
| Saturated Fat 9g | 47% |
| Cholesterol 102mg | 34% |
| Sodium 495mg | 22% |
| Total Carbohydrate 6g | 2% |
| Dietary Fiber 2g | 6% |
| Total Sugars 3g | |
| Protein 28g | 55% |
| Vitamin C 15mg | 17% |
| Calcium 46mg | 4% |
| Iron 2mg | 13% |
| Potassium 610mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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