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Pork and Tomatillo Stew

Posted by jenny on 10/01/2007
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Pork and Tomatillo Stew

I found this recipe featured on the cover of this month's Food and Wine. Given I'm always looking for new and interesting ways to cook pork, I liked this variation on beef stew. I served this with a simple avocado salad (it's the end of the season and I punctuate practically every meal with avocado right now), fresh mango, and a chunk of dry Jack cheese.


Pork and Tomatillo Stew
2 T vegetable oil
1 1/2 lbs boneless pork loin, cut into 3-inch chunks (**I used a pack of pork steaks)
Salt and freshly ground pepper
2 large celery ribs, diced
1 small red onion, diced
1 Anaheim chile, seeded and diced
2 garlic cloves, minced
2 tsp mild chile powder
1 T ground cumin
Pinch of dried oregano
2 c chicken broth
1 c diced carrots
2 6-oz russet potatoes, peeled and diced (I used unpeeled red potatoes)
1 28-oz can diced tomatoes
1 lb tomatillos - husked, rinsed, and diced
Hot sauce
Chopped cilantro, for garnish
Corn tortilla chips, for serving

  1. In a medium casserole or Dutch oven, heat the oil.
  2. Season the pork with salt & pepper and cook over high heat until browned on 2 sides, about 2 minutes per side.
  3. Add the celery and onion and cook over moderate heat, stirring occasionally until softened, about 7 minutes.
  4. Add the diced chile, garlic, chile powder, cumin, and oregano and cook, stirring frequently until fragrant, about 3 minutes.
  5. Add the chicken stock and bring to a boil.
  6. Add the carrots, potatoes, tomatoes and tomatillos, cover and simmer over low heat until the pork is cooked through, about 25 minutes.
  7. Transfer the pork to a plate and shred with two forks. Meanwhile, simmer the stew over moderate heat until thickened, about 10 minutes.
  8. Stir the shredded pork into the stew and season with sat, pepper and hot sauce. Ladle the stew into bowls, garnish with chopped cilantro, and serve with a few tortilla chips.

Notes:

  • I didn't bother to shred the pork. Tasted fine as it was, didn't need it to be more work than it already was.
  • Missed the hot sauce, but served it tableside. And rather than force the cilantro on anyone, I put it tableside with sliced limes and chunks of aforementioned dry Jack.
  • The dry Jack was called Vella Bear Flag Dry Jack and we got it at PCC. It was sublime.
  • My decision not to use Russet potatoes probably explained why the sauce never thickened. Red potatoes don't have enough starch - but they cook quick and you don't have to peel them.
  • As an alternate to chips, hot tortillas work well too.