Name: Pork with Turnips, Tomatillos, and Greens
Ingredients: 2 jalapeño or serrano chiles, chopped; ¾ teaspoon ground cumin; 2 cloves garlic, chopped; 1 pound (455 g) tomatillos, husked and rinsed, chopped; 1 large bunch fresh cilantro with stems, chopped; 2½ pounds (1.2 kg) pork shoulder or loin, cut into big (3-inch/7.5-cm) chunks; Salt and freshly ground black pepper; 12 ounces (340 g) turnips, peeled and cut into ¾-inch (2-cm) cubes; 1 bunch (about 8 ounces/225 g) turnip greens

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

This recipe is loosely based on one by Rick Bayless that my parents make with big chunks of pork shoulder their butcher calls “pork cushions”; I’ve never seen that terminology used myself, but it feels appropriate. Bayless’s process is of course a bit more complicated, and he uses potatoes and wild greens instead of turnips, but I really love the bite and faint bitterness of turnips and their greens (which mellow considerably over the course of a day in the slow cooker).