1. Preheat broiler. 2. Place the tomatillos in a shallow pan and broil 2 inches from the heat source until charred on all sides, turning occasionally, about 5 minutes. 3. Cool slightly. 4. Coarsley chop the tomatillos. 5. Set aside. 6. Sprinkle pork with salt and black pepper. 7. Spread some flour on a plate and dust the pork with the flour, shaking off excess. 8. Heat oil in heavy large pot over medium-high heat. 9. Working in small batches, add the pork and brown on all sides, about 5 minutes. 10. Using a slotted spoon, transfer the pork to a bowl. 11. Discard oil from the pot. 12. Place the pot over medium heat. 13. Add the onions and sauté until soft, about 5 minutes. 14. Add the chiles and bell peppers. 15. Sauté until fragrant, about 4 minutes. 16. Add the garlic and sauté 2 minutes longer. 17. Return the pork to the pot. 18. Add the tomatillos, oregano, and all remaining ingredients. 19. Bring to a boil. 20. Reduce the heat to low. 21. Simmer gently, uncovered, until the pork is tender when pierced with a fork, about 2 hours. 22. Season the stew to taste with salt and black pepper. 23. Ladle the stew into warm bowls and serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
