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    Tomatillo Pork Braise with Pickled Chiles

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    Pixicook editorial team

    A comforting slow-cooked or oven-braised pork dish with tomatillos, pickled chiles, and white beans.

    Ingredients for Tomatillo Pork Braise with Pickled Chiles

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Tomatillos, husked, rinsed, and cut into 1-inch pieces

    0 lb

    Substitute chevron-down

    Garlic, peeled and halved

    cloves

    Substitute chevron-down

    Pickled Jalapeños, stemmed, halved, seeds removed

    pieces

    Substitute chevron-down

    Cilantro, roughly chopped, divided

    cups

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Boneless Pork Shoulder, cut into 1-inch cubes

    0 lb

    Substitute chevron-down

    Worcestershire Sauce

    tablespoons

    Substitute chevron-down

    White Beans, drained

    0 cans

    Substitute chevron-down

    Sugar, if needed

    teaspoons

    Substitute chevron-down

    How to Make Tomatillo Pork Braise with Pickled Chiles

    1. Layer the Base Ingredients

    Layer the tomatillos, garlic, and jalapeños in your slow-cooker. Add half of the cilantro and sprinkle 1.5 teaspoons of salt over the top.

    2. Prepare and Add Pork

    Toss the pork shoulder cubes with Worcestershire sauce until well coated. Add the pork to the slow-cooker, nestling it among the tomatillo mixture.

    3. Cook

    Set your slow-cooker to high and let the ingredients cook for about 6 hours. Alternatively, oven-braise in a covered pot at 300 degrees Fahrenheit for 2.5 to 3 hours.

    4. Blend Sauce and Add Beans

    Remove the pork from the slow-cooker or pot and blend the sauce with the rest of the cilantro until smooth. Return the pork, stir in the drained beans, and let everything warm through. Adjust seasoning with salt and sugar if needed.


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