Mexican Pork Stew - cooking recipe

Ingredients

1 1/2 lbs tomatillos, husks discarded, rinsed with warm water and quartered
4 tablespoons olive oil
3 lbs pork shoulder, cut into 1 inch cubes
1 large white onion, chopped
3 large garlic cloves, finely chopped
2 large jalapenos, seeded and chopped
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 (9 ounce) box frozen corn
1 3/4 cups chicken broth (here I used 6 cups or 3 cans)
1 (19 ounce) can black beans, rinsed and drained
1/2 cup chopped fresh cilantro
2 teaspoons fine cornmeal

Preparation

Heat broiler.
Arrange tomatillos on a large sheet pan and broil 6 inches from heat until lightly charred, turning occasionally, about 8 minutes.
Heat oil in a 5-6 qt heavy dutch oven with a tight fitting lid until hot but not smoking and brown pork in batches.
Transfer pork to a bowl.
Add to pot the onion, garlic, jalapeno, oregano and cumin and cook over moderate heat until onion is softened. A.
dd tomatillos, broth, 1/2 cup water and browned pork to pot. Bring just to a boil and simmer, covered (do not boil)until pork is tender (about 45 minutes).
Stir in beans, corn, cilantro and cornmeal and simmer, uncovered until slightly thickened, about 5-10 minutes.
Garnish with avocado, chopped white onion, sour cream, wedges of lime, and additional jalapenos.