Recipe by Johnney
This is a wonderful Mexican dish of pork simmered in tomatillos and chiles, Makes a great borrito with spanish rice and refried beans.
Top Review by Petar
I used pork tender loin instead of pork stew meat -- all I had. I ended up cooking the stew for a total of 3-4hours to reduce the amount of liquid to thicken up. Wow, wow, wow - yep, I said it 3 times. Pork was fall apart tender. Liquid was velvety and thick (after the extra cooking time); extremely flavorful. This is one of those recipes that will be in my 'go-to' vault.
- 2721.55 g cubed pork stew meat
- 59.14 ml vegetable oil
- 2 large yellow onions
- 6 clove garlic, minced
- 14.79 ml sea salt
- fresh ground pepper, to taste
- 14.79 ml ground cumin
- 4257.0 ml chicken broth
- 8 fresh poblano chiles, seeded and chopped
- 4 fresh jalapeno peppers, seeded and chopped
- 2 yellow bell peppers, seeded and chopped
- 1360.77 g fresh tomatillos, husks removed
- 236.59 ml cilantro leaf, coarsely chopped
Directions See How It's Made
- In a large stock pot over high heat sear the pork in the vegetable oil until browned.
- Remove the pork from the pot, reserve 3 tablespoons oil in the pan.
- Saute the chopped onion and garlic seasoned with salt and pepper in the reserved oil until onions are tender.
- Add the cumin, then stir in pork and chicken stock.
- Simmer for 1/2 hour.
- Add in poblanos, jalapenos and bell peppers.
- Puree the tomatillos and cilantro in a blender, and add them to the pot.
- Cook for an additional 30 to 45 minutes.
- Serve with Mexican/Spanish rice and refried beans.