- 1 1/2 lbs tomatillos, husks and stems removed
- Cooking spray
- 1 c chopped onion, divided
- 1/4 c chopped fresh cilantro leaves
- 1 tsp sugar
- 2 garlic cloves, chopped
- 1 jalapeño pepper, chopped
- 2 tbsp canola oil, divided
- 1 lb boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces
- 1/2 tsp kosher salt, divided
- 1/4 tsp freshly ground black pepper
- 1 c uncooked long-grain rice
- 1 (10-ounce) can mild diced tomatoes and green chiles, undrained
- 1 c water
- 1 jalapeño pepper, sliced
- Cilantro leaves
Preheat broiler to high.
Place tomatillos on a baking sheet or jelly-roll pan coated with cooking spray. Broil 8 inches from broiler for 15 minutes or until skins blacken and tomatillos are soft.
Place tomatillos, pan juices, 3/4 cup onion, and next 4 ingredients (through chopped jalapeño) in a blender or a food processor; process until sauce is almost smooth.
Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle pork evenly with 1/4 teaspoon salt and black pepper. Add pork to pan. Sauté 6 minutes, turning to brown on all sides. Add tomatillo mixture to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until pork is very tender, stirring occasionally.
Heat a large saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 1/4 cup onion; sauté 2 minutes or until soft. Add rice; sauté 3 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, tomatoes, and 1 cup water to pan; bring to a boil. Cover and simmer 15 minutes or until liquid evaporates and rice is tender; do not stir. Divide rice among 4 plates. Top with pork mixture; garnish with sliced jalapeño and cilantro leaves,
