Pork with Roasted Tomatillos, Poblanos and Potatoes

Name: Pork with Roasted Tomatillos, Poblanos and Potatoes
Ingredients: 1 large fresh poblano chile; 4 garlic cloves, unpeeled; 1-2 fresh serrano chiles,; 1 pound (6 to 8 medium) tomatillos, husked and rinsed; 1 small white onion, sliced ½ inch thick; Salt; 1 1/2 pounds (about 10) small red- or white-skin boiling potatoes (I like ones that are about 1 inch across; if they’re larger I cut them in halves or quarters); 1 cup chicken broth, pork broth, vegetable broth or water; 1 sprig fresh epazote,; Vegetable oil, olive oil, bacon drippings or fresh-rendered lard; 1 1/2 pounds well-trimmed pork loin roast OR 1 ½ pounds well-trimmed pork shoulder cut into 2-inch cubes (often labeled “pork for stew” in the meat case)

www.rickbayless.com

Pork seasoned with roasted tomatillos and poblanos, served with potatoes. A flavorful main dish from Rick Bayless.

View full recipe on www.rickbayless.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rickbayless.com.

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Ingredients

1 large fresh poblano chile
4 garlic cloves, unpeeled
1-2 fresh serrano chiles,
1 pound (6 to 8 medium) tomatillos, husked and rinsed
1 small white onion, sliced ½ inch thick
Salt
1 1/2 pounds (about 10) small red- or white-skin boiling potatoes (I like ones that are about 1 inch across; if they’re larger I cut them in halves or quarters)
1 cup chicken broth, pork broth, vegetable broth or water
1 sprig fresh epazote,
Vegetable oil, olive oil, bacon drippings or fresh-rendered lard
1 1/2 pounds well-trimmed pork loin roast OR 1 ½ pounds well-trimmed pork shoulder cut into 2-inch cubes (often labeled “pork for stew” in the meat case)