Pork and Tomatillo Stew That Anybody Can Make

Watching the chef guide you through this Pork and Tomatillo Stew recipe is sure to make your mouth water, but it’s well worth it for the know-how on this classic southern staple. We’ve tried it a lot of different ways, but this has proved to be the best, and makes the most out of its bold ingredients. The recipe’s origins are with a chef who learned how to make the dish while traveling through Mexico, and it’s sure to delight.

Ingredients:

2 tbsp vegetable oil
2 pounds boneless pork shoulder, cut into 2-inch cubes
1 yellow onion, diced
2 teaspoon oregano
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
2 to 3 teaspoon kosher salt, or to taste
10-12 tomatillos
3 jalapenos, seeded
1 poblano chili, seeded
6 cloves peeled garlic
1/2 cup packed cilantro leaves
2 1/2 cups chicken stock, or as needed
1 bay leaf
1 1/2 pound Yukon gold potatoes, quartered
Freshly ground black pepper
Sour cream and pickled red onions to garnish

Instructions:

1. Have the husks pulled from your tomatillos, dice them, and add green poblano with jalapeño and cilantro to your food blender. Blend thoroughly until you have a very smooth and fine puree.
2. Cut the pork shoulder into 1-2 inch cubes, and brown it in some vegetable oil over high heat.
3. Let the pork sear without touching for 4-5 minutes so that it’s browned on one side, then add your diced onion and a big pinch of salt.
5. Reduce heat to medium. Cook until the onions soften and begin to turn translucent.
6. Add in all your herbs and spices along with garlic.
7. Pour in your blended tomatillo puree, turn the heat up to high and bring all ingredients to a boil.
8. Add in more salt, with one bay leaf and stir.
9. Reduce heat and let simmer for 1 hour, stirring occasionally and skimming fat off the top.
10. Add peeled and quartered potatoes with salt and fresh ground black pepper.
11. Stir in some broth and simmer for 45 minutes to an hour until potatoes and meat are both perfectly tender.