The Recipe

Green Chile and Tomatillo Pork Stew

Name: Green Chile and Tomatillo Pork Stew
Yield: yield:Serves 6 to 8
Ingredients: 6 tomatillos, husked and quartered; 3 jalapenos, split lengthwise, seeds and ribs removed if you don't want a lot of heat; 2 cups chicken stock, plus more if needed; 3 tablespoons grape seed oil; 1 pork shoulder, picnic or fresh ham 3-5 lbs (depending how many you want to feed or how much you want to have left over); 3 medium white onions peeled and quartered; 4 garlic cloves, peeled; 3 tablespoons cumin; 1 tablespoon salt; Freshly ground black pepper; 1 bunch fresh cilantro, divided into small sprigs; 1 cup toasted and salted pepitas; 1 block queso fresco, crumbled; 1 bottle hot sauce; , warmed Corn Tortillas

COOK TIME : a few secondsPREP TIME : a few seconds

From Martha Stewart

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Ingredients

DESCRIPTION

This is a very versatile dish; it can be cooked in advance, in the oven or in a slow cooker. If you use a slow cooker, brown pork on stovetop first then transfer to slow cooker with the onion-pepper puree and seasonings. Allow 8-10 hours cook time, until

INGREDIENTS

6 tomatillos, husked and quartered
3 jalapenos, split lengthwise, seeds and ribs removed if you don't want a lot of heat
2 cups chicken stock, plus more if needed
3 tablespoons grape seed oil
1 pork shoulder, picnic or fresh ham 3-5 lbs (depending how many you want to feed or how much you want to have left over)
3 medium white onions peeled and quartered
4 garlic cloves, peeled
3 tablespoons cumin
1 tablespoon salt
Freshly ground black pepper
1 bunch fresh cilantro, divided into small sprigs
1 cup toasted and salted pepitas
1 block queso fresco, crumbled
1 bottle hot sauce
, warmed Corn Tortillas