Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Boneless lean pork,
-cubed
1 lb Flank steak, cubed
2 Bay leaves
2 Cloves garlic
Salt
1 lb Chorizo
1 Onion, chopped
1 Clove garlic, minced
1 1/2 lb Tomatillos, husks
-removed finely sliced
1/2 ts Dried oregano
1 sm Sprig marjoram
1 sm Sprig thyme
1/4 ts Ground black pepper
1/4 c Pickled chipolte pepper
-juice
3 Pickled chipolte chile
-peppers

Place the meat in a large Dutch oven and cover with cold water. Bring
to a boil over high heat and skim the surface. Lower the heat and add
the bay leaves, garlic cloves and 1 t salt. Cover and cook over low
heat for one hour or until the meat is tender. Let cool in the stock,
then drain, reserving the stock. Shred the meat and set aside. Remove
the casing from the chorizo and cut into large chunks. Place in a
skillet and fry over medium heat until lightly browned and some of
the fat has been rendered. Remove the chorizo and set aside. Add the
onion and minced garlic to the skillet and saute for 2 minutes. Add
the tomatillos, oregano, marjoram, thyme, pepper and simmer over low
heat for 5 minutes, stirring occasionally. Add the chipolte juice
and stir. Add the shredded meat to the skillet, stir well and add 1 c
of the reserved stock. Add the chorizo, cover and cook over low heat
for 15 minutes. If the sauce is too thick, add more stock. Can be
served like a stew or scooped into tortillas. ---

Browse by categories