Modes

Ingredients

• 2 pounds tomatillos, husked and washed

• 6 cloves unpeeled garlic

• 1/2 cup cilantro leaves, coarsely chopped

• 2 pounds pork sirloin, cut into 1- to 2-inch cubes

• 1 Tablespoon Kosher salt

• 1/2 cup vegetable oil

• 1 medium white onion, diced

• 1/2 teaspoon ground cumin

• 1/4 teaspoon freshly ground black pepper

• pinch of dried Mexican oregano, crushed

• 2 medium red-skinned potatoes, peeled and diced

• 8 hatch or other New Mexican green chiles, roasted, peeled, and diced

• 5 cups chicken broth

• 1/2 cup sour cream or crema

Instructions

Green Chiles

Blister chiles on Wolf Gas Burner on roasting rack.

Remove and place in bowl covered with plastic wrap for 10-15 minutes.

Roasted Tomatillo Purée

Arrange the washed tomatillos and unpeeled garlic cloves on a foil-lined blue roasting pan for a Wolf Convection Oven.

Place the tray on rack position #4 and set the oven to Broil–High.

Cook until the tomatillos and garlic are blistered and slightly browned, turning once.

Remove from the oven, allow to cool slightly, then peel the garlic.

Purée the tomatillos, garlic, and about 1/2 of the chopped cilantro in a blender. Set aside.

Pork Preparation

Toss the cubed pork with the salt and let rest for at least 1 hour.

On Wolf Burner, heat 1/2 of the vegetable oil in a large pot until smoking.

Carefully add about 1/3 of the pork to the hot oil and brown on all sides.

Transfer browned pork to a platter and repeat until all pork is seared.

Onion Base

Add the remaining oil to the pot, then add the diced onions.

Cover, lower the heat slightly, and sweat the onions for about 5 minutes.

Raise the heat, add the cumin and black pepper, and cook for 2 minutes, until the onions just begin to brown.

Stew Assembly

Add the chicken broth, oregano, tomatillo purée, potatoes, chiles, and browned pork.

Bring to a simmer (do not boil).

Cover and cook gently for about 45 minutes.

Finishing

Adjust seasonings to taste.

Reduce the heat to low and stir in the sour cream or crema.

Garnish with the remaining cilantro at the table.