Canasta night again! Scott made this yummy and very healthy stew (see note at the end of the recipe). These days it's tough finding recipes that are healthy and also taste good. This is definitely one! It is a bit spicy, so you might want to try one serrano pepper your first time, and if you think you can handle more spice go for two. Jeana also suggested serving it over brown rice, which sounds great too -- still healthy and it would absorb some of the heat.
1 1/2 lb boneless pork shoulder, cut into 1" chunks
1 lb fresh tomatillos, husks removed
2 poblano peppers, seeded and chopped
2 serrano peppers, seeded and chopped
1 pickled jalapeno, chopped
1 small onion, chopped
3 garlic cloves, chopped
1/2 cup cilantro, chopped
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp chipotle chili powder
1/4 tsp ground allspice
2 tbsp olive oil
1 1/2 tsp coarse salt
1 tbsp fresh lime juice
In a medium pot of boiling water, cook the tomatillos until softened (about five minutes). Drain and transfer to a blender. Add 1/4 cup water and puree until smooth.
In a 5-quart pot, heat oil on medium high. Working in two batches, season the pork with salt (and black pepper) and sear it until chunks are browned, about 7 minutes per batch. Remove pork to a bowl temporarily.
In pot, saute onion, all peppers and garlic until translucent. Add all dry seasonings, toss, and saute for another couple of minutes (to toast the seasonings). Add into pot the pork, the pureed tomatillos, the cilantro and the lime juice. Bring to a boil, then reduce and simmer for about 1 1/2 hours.
Note: I only added half the cilantro and lime juice initially and then added the remaining fresh amounts just before serving. I should've gotten sour cream or creme fresche as a potential dollop for those who thought it was too spicy (because the sour cream or creme fresche would have countered the heat). Finally, I like to serve it with green chile cornbread.
Per the Men's Health article in which I found the recipe... "According to a study in the British Journal of Nutrition, eating foods with capsaicin (the compound that gives chilies their burn) can rev your metabolism. Spicy foods (like this chili) can also keep you satisfied for longer."
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