Mexican Pork Stew

• 1 1/2 lbs tomatillos, husks discarded, rinsed with warm water and quartered
• 4 tablespoons olive oil
• 3 lbs pork shoulder, cut into 1 inch cubes
• 1 large white onion, chopped
• 3 large garlic cloves, finely chopped
• 2 large jalapenos, seeded and chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 (9 ounce) box frozen corn
• 1 3/4 cups chicken broth (here I used 6 cups or 3 cans)
• 1 (19 ounce) can black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro
• 2 teaspoons fine cornmeal

1. Heat broiler.
2. Arrange tomatillos on a large sheet pan and broil 6 inches from heat until lightly charred, turning occasionally, about 8 minutes.
3. Heat oil in a 5-6 qt heavy dutch oven with a tight fitting lid until hot but not smoking and brown pork in batches.
4. Transfer pork to a bowl.
5. Add to pot the onion, garlic, jalapeno, oregano and cumin and cook over moderate heat until onion is softened. A.
6. dd tomatillos, broth, 1/2 cup water and browned pork to pot. Bring just to a boil and simmer, covered (do not boil)until pork is tender (about 45 minutes).
7. Stir in beans, corn, cilantro and cornmeal and simmer, uncovered until slightly thickened, about 5-10 minutes.
8. Garnish with avocado, chopped white onion, sour cream, wedges of lime, and additional jalapenos.

water, olive oil, pork shoulder, white onion, garlic, jalapenos, oregano, ground cumin, corn, chicken broth, black beans, fresh cilantro, cornmeal

Taken from www.food.com/recipe/mexican-pork-stew-115186 (may not work)