Saturday, March 28, 2009

Fiery Pork Stew With Tomatillos

2 lbs. pork, cut in 1 1/2 inch cubes
8 small red potatoes, diced
1 can black beans
1 can Rotel tomatoes with green chilies
2 T garlic, chopped
1 lb. tomatillos, husked, cored and sliced
2 medium onions, halved and sliced
1 bullion cube, dissolved in 1 cup water
salt and pepper (green peppercorns are good)
2 heaping t ground cumin
1/2 t dried chipotle chilies
1 t dried oregano
2 t dried cilantro
1/2 C masa
1 C warm water

Layer all ingredients in crockpot. Stir to combine. Cook on low for 7-9 hours. 45 minutes before serving, mix masa with water and stir in to pot. Turn heat to high and cook 45 minutes more. Serve with rice and grated cheese and/or sourcream.

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