Latin Pork Tomatillo Stew Recipe

Name: Latin Pork Tomatillo Stew Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8 Servings
Ingredients: 4 poblano chilies; 1 bunch cilantro; 1 green bell pepper; 3 garlic cloves; 1 1/2 teaspoon salt; 2 lbs boneless pork shoulder; 2 medium onions; 3 Serrano chilies; 1 teaspoon ground cumin; 1/4 tsp cayenne; 2 lbs tomatillos; 16 ounce can of corn; 1/2 cup cotija cheese

User Reviews

4.3

24 reviews

Good

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings
8 Servings
Calories
289 kcal
Course
Main Course, Soup
Cuisine
South American

Latin Pork Tomatillo Stew Recipe

Farrah Baldwin

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Unleash a flavor fiesta with our Latin Pork Tomatillo Stew, blending spicy chilies, zesty tomatillos, and mouthwatering pork for a stew that's bursting with Latin flair!

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Ingredients

Servings

4 poblano chilies
1 bunch cilantro chopped, divided
1 green bell pepper chopped
3 garlic cloves minced
1 1/2 teaspoon salt
2 lbs boneless pork shoulder cut into 3/4-inch pieces
2 medium onions finely chopped
3 Serrano chilies seeded and minced
1 teaspoon ground cumin
1/4 tsp cayenne
2 lbs tomatillos
16 ounce can of corn drained
1/2 cup cotija cheese for garnish

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Instructions

Preheat your broiler to high and line a broiling pan with foil. Place the poblanos on the pan and broil close to the heat source, turning occasionally, until charred all over, about 10 minutes. Wrap the poblanos in foil and allow them to steam until cool enough to handle.
Turn the oven to 325 degrees Fahrenheit (163 degrees Celsius). In a heavy 5-quart Dutch oven, combine garlic, salt, half of the chopped cilantro leaves, pork, green pepper, onions, serranos, cumin, and cayenne. Toss to combine. Cover and bake for 1 hour.
Meanwhile, take two pounds of tomatillos and husk them and rinse them and chop them into quarters.
Next, remove and discard the skin and seeds from the poblanos. Cut the chilies into 1-inch pieces.
Stir tomatillos and roasted poblanos into the Dutch oven. Cover and bake for 1 1/2 to 2 hours longer, or until the meat is very tender. Stir in the corn and heat through. Serve in bowls and sprinkle with the reserved cilantro and cotija cheese. Serve with tortillas.

Equipments used:

Notes

Store the Latin Pork Tomatillo Stew in an airtight container in the refrigerator for up to 3-4 days. For longer storage, it freezes well; freeze in sealed containers or heavy-duty freezer bags for up to 3 months. Thaw in the refrigerator overnight before reheating.
To reheat, gently warm the stew on the stove over medium heat, stirring occasionally, until heated through. It's also microwave-friendly; use a microwave-safe dish, cover, and heat on medium, stirring periodically.

Nutrition Information

Show Details

Serving 1serving Calories 289kcal (14%) Carbohydrates 26g (9%) Protein 31g (62%) Fat 8g (12%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.02g Cholesterol 76mg (25%) Sodium 610mg (25%) Potassium 1051mg (30%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 661IU (13%) Vitamin C 80mg (89%) Calcium 83mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 289 kcal

% Daily Value*

Serving	1serving
Calories	289kcal	14%
Carbohydrates	26g	9%
Protein	31g	62%
Fat	8g	12%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	0.02g	1%
Cholesterol	76mg	25%
Sodium	610mg	25%
Potassium	1051mg	22%
Fiber	5g	20%
Sugar	10g	20%
Vitamin A	661IU	13%
Vitamin C	80mg	89%
Calcium	83mg	8%
Iron	3mg	17%