ingredients
TOMATILLO SAUCE
2 poblano chiles
two tablespoons essential olive oil
1 medium onion, chopped
2 cloves garlic clove, minced
1 pound tomatillos, husked, rinsed
1 jalapeno, stem removed
3 bunches fresh cilantro, chopped
3 epazote sprigs, stemmed
1 teaspoon dried Mexican oregano
1 1/4 cup chicken stock
PORK AND NOPALES
1 pound trimmed pork shoulder, cut 1" cubes
1 tablespoon oil
1 teaspoon salt
1/2 pound nopales (cactus paddles)
4 poblano chiles
salt, to taste
freshly ground pepper, to taste
directions
For Tomatillo Sauce: Roast, peel, and seed poblano chiles tear into large strips.
Heat the essential olive oil inside a skillet. Add some onion and garlic clove and prepare just before the onion is translucent. Add some tomatillos, poblanos, jalapeno, cilantro, epazote leaves, oregano and chicken stock and simmer for 25 minutes. Take away the sauce in the heat. Awesome it slightly, then puree it inside a blender.
For Pork And Nopales: Trim pork shoulder and cut meat into 1-inch cubes. Heat the oil inside a large skillet. Add some pork and sear until gently browned. Add 2 cups water and also the salt and simmer before the pork is tender, about half an hour. The liquid will reduce to some couple of tablespoons. Remove from heat and hang aside.
Trim and peel nopales reduce 1- by 1/2-inch pieces. Inside a separate saucepan, bring 1 quart water to some boil. Add some nopales and simmer for ten minutes. Take away the nopales in the heat, drain and rinse with cold water.
Roast poblano chiles peel, seed, and decline in 1- by 1/2-inch pieces. Combine the nopales and also the poblano pieces and hang aside.
Add some tomatillo sauce and also the nopales mixture towards the pan using the seared pork. Simmer for ten minutes. Season with pepper and salt.