Categories: Meals

Ingredients

• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 3-4 lb. bone-in pork shoulder roast
• 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

Directions

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, 3-3 1/2 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.

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