Tomatillo white beans and shredded pork
Pork second courses
This is a great inexpensive dish for a crowd (it also freezes well if you want to store a portion for a rainy day). You use a cheap cut of pork slow cooked in tomatillos to flavor a large pot of beans, creating a delicious filling for tacos. Accompany this with crunchy carrot, jicama, and radish slaw (http://www.food52.com/recipes/9888_crunchy_carrot_jicama_and_radish_slaw): one small head of cabbage makes plenty of salad for a crowd. <br /> <br />This dish was inspired by a recipe from Rick Bayless for cubed pork stewed in tomatillos, with canned white beans added at the end. I found that cooking dried beans in the tomatillo sauce gives them much more flavor (and costs less). One could use a number of beans in this recipe. I originally made it with an heirloom variety called Arikara, but white navy beans or anasazi would also work well in this dish. Fresh tomatillos are inexpensive at Mexican markets, or one could used canned tomatillos for this dish. I cooked this in a slow cooker for ease, but you could also prepare it in a Dutch oven in a 300 degree oven. - Fairmount_market
Share:
0
26
0
Comments