Pork and Tomatillo Stew

This DELISH stew is the perfect culinary antidote for our cool and rainy day!!
(serves 6)

2 lbs. pork shoulder, butt, or loin
2 T. grapeseed or canola oil
1 lb. tomatillos
1 pound Campari* tomatoes, coarsely chopped
1 bottle dark beer (don't worry, the alcohol cooks out*)
6-8 juice oranges (to make 1&1/2 cups of fresh juice - DO NOT USE frozen or bottled!*)
1 bunch cilantro, chopped
2 jalapenos, seeds and white pith removed (wear gloves*)
Kosher* salt
1 head garlic
2 large sweet* onions, chopped
Freshly* ground pepper
1 can black beans, drained and rinsed well*
1 lime
Sour cream

Cut the pork into 2" cubes. Sprinkle with salt. Remove husks from tomatillos, wash the sticky surface off, and quarter them. Put them into a pot with the tomatoes, the dark beer, and orange juice. Let that stew for half an hour or so on med.-low, until everything has become tender. Brown the pork in a casserole dish, along with 8-10 whole cloves of peeled garlic, in a few T's of grapeseed or canola oil. You'll probably need to do this in batches, removing the pork as it browns. Put the onions into the now empty casserole, along with the cilantro and jalapenos. Add salt and pepper to taste, and be sure to scrape the bottom, stirring in the delicious browned bits. When the onions are translucent (about 10 mins.), put the tomatillo mixture along with the pork and garlic back into the casserole, turn the heat to low, partially cover, and cook very slowly for 2 hours. You can also do this in your slow cooker*.
Squish the garlic cloves into the stew with the back of a spoon, add a cup or so of the black beans, and cook for 1o more mins. Serve over white rice. Stir the juice of a lime in to a cup of sour cream and serve on the side.

"I think one of my favorite feelings is laughing with someone and realizing half way through how much you enjoy them and their existence."

Have FUN today!!!

Love,

MM