Recipe for cooking mexican pork stew

Soups for Salads :: Stews

Mexican Pork Stew

3 lb. boneless pork cut into 2-in. cubes
2 Tbsp. oil
1 med. onion, chopped
1 clove garlic, minced
1/2 lb. tomatoes, peeled, seeded and coarsely chopped
3/4 C. canned tomatillos*
2 serrano or jalapeo chiles, seeded and chopped
1/2 tsp. crumbled dried oregano
1/8 tsp. sugar
1/2 tsp. cumin
Salt, to taste
Freshly-ground pepper, to taste
2 chorizo sausages, skinned, sliced, browned and drained
1 ripe avocado, sliced

In a skillet brown pork on all sides in oil without allowing cubes to touch. Transfer to a lrg. heatproof casserole, barely cover with water, sprinkle with a little salt and cook over med. heat for 1 hr. or until tender.

Strain off stock and reserve; set casserole aside. In the same skillet in which meat was browned, saut onion and garlic until onion is transparent. Add tomatoes, tomatillos, chilies, oregano, sugar and cumin. Cook and stir for 5 min. Add 1 C. of the reserved stock and season to taste with salt and pepper. Continue cooking, stirring occasionally, for 15 min. or until thickened.

Add this mixture to the pork in the casserole along with the sausages and reheat. Garnish with avocado and serve with potatoes or rice.

You can substitute 4 or 5 fresh, cleaned tomatillos, cut into qt.ers.