Prep Time 20 minutes Cook Time 57 minutes
Enjoy a south of the border treat with this savory pork stew. Fresh tomatillos, serrano chilis, and summer fresh vegetables come together in this slowly simmered one dish meal.
by Chef Eddie Blyden
What you'll need
- 3 to 4 tablespoons olive oil
- 2 pounds pork, cut into cubes
- Salt and pepper
- 2 teaspoons cumin
- 1 medium onion, halved and thinly sliced
- 1 cup diced celery
- 4 cloves garlic, chopped
- 1 bay leaf
- 2 serrano chilis, minced
- 2 pounds tomatoes, seeded and diced
- 3 tablespoons chopped fresh oregano
- 2 cups chicken or vegetable stock
- 1-1/2 pounds tomatillos, husks removed and quartered
Helpful Tip:
If you don't have fresh tomatoes, you can substitute for two (14-ounce) cans of diced tomatoes. If you don't have fresh oregano, use 1 tablespoon dried oregano.
Notes:
Servings: 4-6
How to make it
- In a medium casserole heat olive oil. Season pork with salt, pepper, and cumin and cook over high heat, stirring occasionally until brown, about 7 minutes.
- Add onions, celery, garlic, bay leaves and serrano chilis. Cook for another five minutes to sweat out vegetables. Add diced tomatoes, oregano, stock and tomatillos. Stir well and bring to a boil. Reduce heat and let simmer for 40 minutes, stirring occasionally. Adjust seasoning with salt and pepper if necessary.
