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
How to Make It
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.
Make Ahead
Notes
One Serving 503 cal, 19 gm fat, 4.7 gm sat fat, 36 gm carb, 7.6 gm fiber.
Suggested Pairing
You May Like
Aggregate Rating value: 5
Review Count: 1737
Worst Rating: 0
Best Rating: 5
Author Name: LucyB22
Review Body: This is the most fantastic stew ever! My family isn't into soup and stew, but this one is has so much flavor and texture it has won them over. I love it!
Review Rating:
Date Published: 2017-03-16
Author Name: Erika Heinemann
Review Body: Pork loin is too lean for this. Meat is chewy. Flavor ok.
Review Rating: 1
Date Published: 2017-11-20
Author Name: Louise Tamberg
Review Body: Had the same result with pork loin, not enough fat so it was tough. The flavor was average, the prep time wasn't worth the result.
Review Rating: 1
Date Published: 2018-03-13
