Pork And Tomatillo Stew Recipe

Name: Pork And Tomatillo Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 1/2 lbs boneless pork loin, cut into 3-inch chunks; salt and pepper, to taste; 2 large celery ribs, finely diced; 1 small red onion, finely diced; 1 anaheim chili, seeded and finely diced; 2 garlic cloves, minced; 2 teaspoons chili powder, mild; 1 tablespoon ground cumin; 1 pinch dried oregano; 2 cups low sodium chicken broth; 1 cup carrot, 1/2-inch dice; 6 ounces russet potatoes, peeled and cut into 1-inch dice (2); 28 ounces diced tomatoes (1 can); 1 lb tomatillo, husked, rinsed and cut into 1-inch dice; hot sauce, to taste; cilantro, chopped for garnish; corn tortilla chips, for serving; pepper, to taste

Servings: persons

2 tablespoons vegetable oil
1 1/2 lbs boneless pork loin, cut into 3-inch chunks
salt and pepper, to taste
2 large celery ribs, finely diced
1 small red onion, finely diced
1 anaheim chili, seeded and finely diced
2 garlic cloves, minced
2 teaspoons chili powder, mild
1 tablespoon ground cumin
1 pinch dried oregano
2 cups low sodium chicken broth
1 cup carrot, 1/2-inch dice
6 ounces russet potatoes, peeled and cut into 1-inch dice (2)
28 ounces diced tomatoes (1 can)
1 lb tomatillo, husked, rinsed and cut into 1-inch dice
hot sauce, to taste
cilantro, chopped for garnish
corn tortilla chips, for serving
pepper, to taste

1
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.

938

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 1/2 lbs boneless pork loin, cut into 3-inch chunks, salt and pepper, to taste, 2 large celery ribs, finely diced, and more.

Yes, Pork And Tomatillo Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork And Tomatillo Stew

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