A pork braise is a sure way to make people’s mouths water. The tomatillos in this dish offer a subtle hint of lightness to the meat. For ultimate flavor, make the dish one day ahead and reheat. —La Boucherie, Matthew Lawrence, Vashon, Washington
Ingredients
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 bone-in pork shoulder roast (3 to 4 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
15 tomatillos, husked, 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
Instructions
1In 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.
2Sprinkle 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.
3Add wine, stirring to loosen browned bits from pan. Stir in 8 cups broth and return roast to pan. Bring to a boil. Cover and bake at 350° until pork is tender, 3 to 3-1/2 hours.
4Meanwhile, in a large heavy saucepan, bring 4 cups broth to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from the side of the pan, 15-20 minutes. Serve with pork.
