Ingredients
1 tablespoon coriander seeds1 tablespoon cumin seeds1 bone-in pork shoulder roast (3 to 4 pounds)1/4 teaspoon salt1/4 teaspoon pepper1 tablespoon canola oil15 tomatillos, husks removed, chopped1 medium onion, chopped2 garlic cloves, peeled and halved1 cup white wine8 cups chicken brothPOLENTA:4 cups chicken broth1 cup yellow cornmeal
Preparation
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.
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.
Add 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.
Meanwhile, in a large heavy saucepan, bring 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 sides of the pan, 15-20 minutes. Serve with pork.
