This recipe is adapted from a grocery store circular. Serve this with rice, guacamole, and sour cream. This would also be good in burritos.
- 1 tablespoon vegetable oil
- 1 1⁄2 lbs country-style boneless pork ribs, cubed (for less fat, substitute pork loin chops)
- 1 small onion, peeled and chopped
- 2 garlic cloves, minced
- 1 (4 ounce) can green chilies, diced or 2 anaheim chilies, roasted peeled and diced
- 1 (7 ounce) can tomatillos, drained and roughly chopped or 7 tomatillos, chopped
- 1 tablespoon minced chipotle chile in adobo
- 1 cup chicken broth
- 1⁄2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano leaves
- 1⁄2 teaspoon salt
- Heat oil in a large pot. Add pork and brown well on all sides.
- Add onion and garlic and cook for 5 minutes to lightly brown.
- Stir in tomatillos, chiles, chipotle peppers, broth and seasonings; bring to a boil. Reduce heat and simmer, covered, for 1 1/2 to 2 hours or until tender.
- Serve over cooked rice with guacamole and sour cream.
I used pork stew meat and a lot of garlic. I added two small chopped potatoes cuz it was kinda looking like chili con carne. I used La Victorias verde salsa in place of tomatillos. It was good but very spicy hot. My poor daughter got through half her burrito and said, " I can't eat anymore " She ate cereal.
This was excellent! I did X3, I used trimmed carnita meat, seasoned with granulated garlic and onion and lightly with a cumin blend, but there was so much flavor I doubt that was necessary. I used fresh tomatillas. I wasn't sure how many to use since sizes vary, but ended up putting in just shy of 2 pounds for the tripled recipe. I would not add more chipotles than the recipe calls for, but I did add a little heat when I seasoned the meat. It was excellent the next day too. I do think next time I'll reduce the liquid a little, we had quite a bit of sauce leftover after the meat was gone, even served over rice. I cooked about 21/2 hours covered and then uncovered until it thickened, probably another hour, the meat was very tender but not over cooked. I plan to freeze the leftover sauce and add more meat for another future meal, maybe some chicken pieces.
A wonderful stew with a great combination of flavours! Love those tomatillos and chipotles in adobo sauce. I used chicken instead of pork and doubled the amount of cumin and oregano. Made for a lovely dinner! Thank you for sharing!