This month’s recipe is provided by Patrick, our new English teacher, who hails from Texas.

When I was asked to submit a recipe for the Na’atik newsletter, this recipe was the first thing I thought of. It is probably my favorite dish to cook because it contains two of my favorite food components: meat and potatoes. It also holds a special place in my heart because it was one of the first really substantial meals I cooked for myself while traveling through Mexico earlier this year.

It is a relatively simple recipe that does take a couple of hours from start to finish, but the end result is a savory stew that seems to get better with every bowl. I hope you all enjoy it!

¡Buen provecho!

P.S. This dish pairs best with pickled red onions as garnish. I forgot to prepare them this time, but they are very simple to make. Just soak red onions slices in red wine vinegar overnight for a nice crunchy addition to the stew.

Ingredients

2 tbs. vegetable oil

1 kg boneless pork, cubed

1 yellow onion, diced

2 tsp. oregano

2 tsp. ground cumin

12 medium tomatillos, quartered

4 jalapeños

1 poblano chili

6 cloves of garlic, peeled

1 bunch of cilantro

2 pounds of potatoes

3 cups chicken stock

sour cream or crema fresca to finish

salt and black pepper to taste

METHOD

Heat vegetable oil in a large pot and then brown the cubed pork in batches over a high heat. This should take around 4 minutes.

Add the chopped onions and cook until they are translucent. Add the spices (salt, pepper, oregano and cumin). Cook for a further 5 minutes and then turn the heat to low.

Add the tomatillos, garlic, jalapeños, poblano, cilantro and half of the chicken stock to a blender. Blend until smooth.

Pour the smooth mixture into the pot with the meat an onions. Add salt. Return the pot to a boil, then lower to a simmer. Cook for about an hour.

Add potatoes and simmer for another 45 minutes or until the meat and potatoes are tender.

Serve in a warm bowl and garnish with cilantro, crema fresca and pickled red onions if you have them and enjoy!

To read more delicious recipes from the Na’atik family and beyond, visit the food section of our blog.