My F&W
quick save (...)
Pork and Tomatillo Stew
© Ellie Miller

Pork and Tomatillo Stew

  • ACTIVE: 45 MIN

Good News This spicy Mexican-style stew is loaded with vegetables, including carrots, an excellent source of vitamins A and K. Andrew Murray makes it for his employees around harvest time. "It's our comfort food at the winery," he says. "And it's a nice excuse to stop for a few minutes and eat together, even when we're busy."

  1. 2 tablespoons vegetable oil
  2. 1 1/2 pounds boneless pork loin, cut into 3-inch chunks
  3. Salt and freshly ground pepper
  4. 2 large celery ribs, finely diced
  5. 1 small red onion, finely diced
  6. 1 Anaheim chile, seeded and finely diced
  7. 2 garlic cloves, minced
  8. 2 teaspoons mild chile powder
  9. 1 tablespoon ground cumin
  10. Pinch of dried oregano
  11. 2 cups chicken stock or low-sodium broth
  12. 1 cup 1/2-inch-diced carrots
  13. Two 6-ounce russet potatoes, peeled and cut into 1-inch dice
  14. One 28-ounce can diced tomatoes
  15. 1 pound tomatillos—husked, rinsed and cut into 1-inch dice
  16. Hot sauce
  17. Chopped cilantro, for garnish
  18. Corn tortilla chips, for serving
  1. In a medium casserole or Dutch oven, heat the oil. Season the pork with salt and pepper and cook over high heat until browned on 2 sides, about 2 minutes per side. Add the celery and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the diced chile, garlic, chile powder, cumin and oregano and cook, stirring frequently, until fragrant, about 3 minutes. Add the chicken stock and bring to a boil. Add the carrots, potatoes, tomatoes and tomatillos, cover and simmer over low heat until the pork is cooked through, about 25 minutes.
  2. Transfer the pork to a plate and shred with two forks. Meanwhile, simmer the stew over moderate heat until thickened, about 10 minutes. Stir the shredded pork into the stew and season with salt, pepper and hot sauce. Ladle the stew into bowls, garnish with chopped cilantro and serve with a few tortilla chips.
Make Ahead The stew can be refrigerated overnight. Reheat gently. Notes One Serving 503 cal, 19 gm fat, 4.7 gm sat fat, 36 gm carb, 7.6 gm fiber.

Suggested Pairing

A Côte-Rôtie ("roasted slope") blend of Syrah and Viognier is an excellent match with spicy pork stew.

You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.