Don’t overlook pork as a stew meat. That pork shoulder you make into pulled pork is perfect for stew. Rich in collagen, it gets better as it breaks down in the BBQ pit. It does the exact same thing in a braise. This dish uses tomatillo salsa. Make it if you can. If you can’t you can use a decent jarred green tomatillo salsa. Better to use pre-fab than not learn about chile verde. I put pinto beans in this dish. I like the contrast of the pork with tomatillos against the beans. It’s very good without it if you feel like being a purist. Beans on the side work nicely too. This makes a pretty awesome burrito if you have leftovers. Just pick out the bones (if you’re using meat on the bone) before you make your burritos. The choice of pork is important. You want meat that needs low and slow. Ribs and shoulder are what you should be looking at. Loin will wind up dry. Who wants dry braised pork with tomatillos?
