Pork Stew in a Rich and Spicy Tomatillo Sauce
Some years ago my family and I were camping in Mammoth Lakes, Ca. I believe due to high winds in the campground, I couldn’t cook one night. Whatever the reason, we visited a local Mexican restaurant. The name escapes me, but it was quaint and quiet, and unfortunately no longer exists. That night, desiring hearty comfort food and being a huge fan of tomatillos, I choose Chile Verde from the menu. I had never tried it before, but the description was so enticing on a cool autumn night. Oh my goodness, it was incredible. As I ate, I tried to carefully take stock of all the flavors and ingredients.
After returning home, I began trying to replicate what I tasted in my memory. This recipe is born out of that research and my “flavor” memory. Like Posole, Chile Verde has become a family favorite and an often asked for dinner when company is coming. Enjoy!
- 2 T. oil, more if needed
- 2-3 lbs. Pork stew meat, or pork loin cubed in 1 inch cubes
- 1 med. onion, chopped
- 2 lbs. tomatillos, husked, washed, and quartered
- 1 bunch cilantro, chopped
- 1 jalapeno, chopped (or small can of diced jalapenos or green chiles)
- 1/2 C. Chicken broth
- 1 tsp. salt
Garnish: Sliced limes, chopped cilantro, sour cream
- Heat oil in large dutch oven or deep skillet.
- Brown pork cubes in small batches. Browning all sides of meat.
- Set browned pork aside in a bowl.
- Add onion and more oil if needed. Cook onion until softened and lightly browned.
- Add tomatillos to onions and saute over medium heat to soften.
- Return pork and any juices to pan.
- Add jalapeno, broth, and cilantro.
- If using oven proof pot, bake covered at 350 degrees for 15 minutes, uncover and continue cooking 60 more minutes, or simmer covered for 60 – 90 minutes on stove over low heat.
- Serve over rice or mashed potatoes, with desired garnishes.