Recipes

Pork and Tomatillo Stew

Name: Pork and Tomatillo Stew
Total time: 80 min
Ingredients: 2 tablespoons vegetable oil; 1 1/2 pounds boneless pork loin, cut into 3-inch chunks; Salt and freshly ground pepper; 2 large celery ribs, finely diced; 1 small red onion, finely diced; 1 Anaheim chile, seeded and finely diced; 2 garlic cloves, minced; 2 teaspoons mild chile powder; 1 tablespoon ground cumin; Pinch of dried oregano; 2 cups chicken stock or low-sodium broth; 1 cup 1/2-inch-diced carrots; Two 6-ounce russet potatoes, peeled and cut into 1-inch dice; One 28-ounce can diced tomatoes; 1 pound tomatillos—husked, rinsed and cut into 1-inch dice; Hot sauce; Chopped cilantro, for garnish; Corn tortilla chips, for serving

5.0

(1,736)

6 Reviews

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." More Hearty Stews

By Andrew Murray

Updated on October 11, 2019

Pork and Tomatillo Stew — Photo: © Ellie Miller

Active Time:

45 mins

Total Time:

1 hrs 20 mins

Yield:

4

Ingredients

2 tablespoons vegetable oil
1 1/2 pounds boneless pork loin, cut into 3-inch chunks
Salt and freshly ground pepper
2 large celery ribs, finely diced
1 small red onion, finely diced
1 Anaheim chile, seeded and finely diced
2 garlic cloves, minced
2 teaspoons mild chile powder
1 tablespoon ground cumin
Pinch of dried oregano
2 cups chicken stock or low-sodium broth
1 cup 1/2-inch-diced carrots
Two 6-ounce russet potatoes, peeled and cut into 1-inch dice
One 28-ounce can diced tomatoes
1 pound tomatillos—husked, rinsed and cut into 1-inch dice
Hot sauce
Chopped cilantro, for garnish
Corn tortilla chips, for serving

Directions

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.
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.