15m
PREP TIME
1hr 20m
COOK TIME
454
CALORIES
13
INGREDIENTS
Servings: 6
Ingredients
- Pork
- 3 pounds boneless pork shoulder, trimmed and cut into 1-inch cubes
- 4 cups water
- 1 teaspoon salt
- 2 McCormick® Bay Leaves
- 1 tablespoon vegetable oil
- Chili Sauce
- 1 tablespoon vegetable oil
- 1 pound tomatillos, quartered
- 1 cup chopped white onion
- 1 large jalapeño pepper, stemmed and quartered
- 5 El Guapo Chile Pasilla, stemmed and seeded (about 2 1/2 ounces)
- 2 medium cloves garlic
- 1 1/2 teaspoons salt
- 1/4 teaspoon McCormick® Pure Ground Black Pepper
KEY PRODUCTS
INSTRUCTIONS
- 1 Place pork, water, 1 teaspoon salt and bay leaves in large saucepan. Bring to boil on high heat, skimming any foam from surface. Cover. Reduce heat to medium-low; simmer 1 hour until pork is tender. Drain, reserving 2 cups of the cooking liquid; set aside.
- 2 For the Chili Sauce, heat oil in large deep skillet on medium heat. Add tomatillos, onion and jalapeño; cook and stir 5 minutes until golden brown. Wipe outside of chilis with damp paper towel to remove any dust. Add chilis and garlic to skillet; cook 1 minute longer. Add 2 cups reserved cooking liquid; bring to simmer. Cover. Cook 5 minutes until vegetables are softened. Carefully transfer mixture to blender container. Add salt and pepper. With center part of lid removed to allow steam to escape, blend until smooth.
- 3 Heat remaining 1 tablespoon oil in large saucepan on medium heat. Return pork to pan. Cook and stir until browned, about 5 minutes. Stir in pureed chili sauce. Bring to simmer; cook 5 minutes or until slightly thickened. Serve with rice or warm tortillas and garnish with chopped fresh cilantro, if desired.
