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Slow cooking is the key for this hearty Mexican stew. Make it a few days ahead of time and deep and succulent flavors will develop day by day.
THE STEW:
1. In a large heavy Dutch oven, heat olive oil over a medium/high. Add the chunks of meat to the pan and brown the meat on all sides about 15 minutes. Transfer to your clay pot.
2. Add onions to the pork fat and sauté for about 4 minutes until they become translucent. Add the garlic and cook a few more minutes. Transfer to your clay pot.
3. Pour the tomatillo sauce into the clay pot. Set on stew to
Slow cooking for 2 hours or until the pork is just tender. Skim off any fat that has risen to the surface.
4. Add the potatoes or hominy to the pot and submerge into the sauce and continue cooking for about 30 minutes until the potatoes are tender.
Before serving, take the pork out of the stew. Remove any fatty bits and pull the meat apart into bite-sized pieces, then return back to the warm stew and serve.
Garnish with cilantro and round slices of raw onion and served over rice or with corn tortillas and additional guacamole, sliced radishes, shredded cabbage, white beans, etc.
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