Braised Pork with Tomatillos

A simple, creamy polenta is perfect for catching all the tangy tomatillo sauce. —Matthew Lawrence, Vashon, WA

Prep: 25 min. • Bake: 3 hours

Makes: 6 servings

1 Tbsp. coriander seeds

1 Tbsp. cumin seeds

1 bone-in pork shoulder roast (3 to 4 lbs.)

¹/₄ tsp. each salt and pepper

1 Tbsp. canola oil

15 tomatillos, husks removed,

chopped

1 medium onion, chopped

2 garlic cloves, peeled and halved 1 cup white wine

8 cups chicken broth

POLENTA

4 cups chicken broth

1 cup yellow cornmeal

1. In a small dry skillet over medium heat, toast coriander and cumin seeds until aromatic, 1-2 minutes. Remove from skillet. Crush seeds using a spice grinder or mortar and pestle; set aside.

2. Sprinkle pork with salt and pepper. In an ovenproof Dutch oven, brown roast in oil on all sides. Remove and set aside. Add tomatillos and onion to the pan; saute until tomatillos are tender and lightly charred. Add the garlic and crushed spices; cook 1 minute longer.

3. Add wine, stirring to loosen browned bits from pan. Stir in 8 cups broth and return roast to pan. Bring to a boil. Cover; bake at 350° until pork is tender, 3-3¹₂ hours.

4. Meanwhile, in a large heavy saucepan, bring remaining 4 cups broth to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir until the polenta is thickened and pulls away cleanly from the sides of the pan, 15-20 minutes. Serve with pork.

Per serving: 514 cal., 24g fat (7g sat. fat), 120mg chol., 1160mg sod., 30g carb. (6g sugars, 3g fiber), 41g pro.

“For the ultimate wallop of flavor, make this pork braise one day ahead, then reheat just before serving.” —MATTHEW LAWRENCE