Pork and Tomatillo Stew
Adapted from FoodandWine.com, recipe by Andrew MurrayServes 4
This is a much easier and healthier version of this well known Mexican-style stew. You could certainly make it a day ahead if you like, then reheat it gently.
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
12 ounces potatoes, peeled and cut into 1-inch dice
One 28-ounce can diced tomatoes or the equivalent of our fresh tomatoes with their juice
1 pound tomatillos, husked, rinsed and cut into 1-inch dice
Hot sauce – your own personal favorite
Chopped cilantro for garnish (you could substitute fresh flat-leaf parsley if you don’t like cilantro)
Corn tortilla chips, for serving
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 two 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 back 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.
Revision 2. Last edited Fri 27 Aug 2010 11:34am by NaomiSofer