Courtesy of National Pork Board
8Servings•15 Min.Prep Time•2 Hr. 30 Min.Cook Time•
原料：
- 3 lb. boneless pork shoulder, OR country-style ribs, cut into 1-1/2-in. pieces
- 1 tsp. salt
- 1 tsp. black pepper
- 4-6 Tbsp. flour
- 5 Tbsp. vegetable oil, divided
- 2 large onions, diced
- 8 cloves garlic, crushed
- 2 lb. tomatillos, husked, cored and quartered
- 1 Tbsp. ground cumin
- 1 Tbsp. dried oregano
- 1 cinnamon stick
- 1 (12 oz.) beer
- 1 (14-1/2 oz.) can chicken broth, canned
- 6 poblano chiles, halved, seeded, sliced into 1/2-in. thick strips
- 2 yellow bell peppers, seeded and cut into 1-in. squares
- 3/4 c. cilantro, chopped
- 2 tsp. orange zest, grated
说明：
- Season pork with salt and pepper; dust with flour. Heat 4 Tbsp. oil in Dutch oven, brown pork in batches, transferring pork to bowl when browned.
- Heat remaining Tbsp. oil in pot. Add onion, sauté 3-4 min., until soft, stir in garlic and sauté one minute more. Add tomatillos, cumin, oregano, cinnamon and pork. Add beer and broth; bring to a boil, lower heat and simmer, partially covered, 2 hrs., stirring occasionally. Add chilies and yellow pepper, simmer partially covered for 30-45 min. more, until chilies are tender. Discard cinnamon stick. Stir in cilantro and orange zest.
- Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
营养：
| 成分 | 数值 |
|---|
| Calories | 478 |
| Total Fat | 27g |
| Saturated Fat | 7g |
| Cholesterol | 100mg |
| Total Carbs | 26g |
| Fiber | 7g |
| Protein | 33g |
| Sodium | 605mg |