Chile Verde Stew With Pork And Tomatillos Recipes

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GREEN CHILE AND TOMATILLO PORK STEW



Green Chile and Tomatillo Pork Stew image

This is a very versatile dish; it can be cooked in advance, in the oven or in a slow cooker. If you use a slow cooker, brown pork on stovetop first then transfer to slow cooker with the onion-pepper puree and seasonings. Allow 8-10 hours cook time, until pork is tender and falling apart.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Serves 6 to 8

Number Of Ingredients 15

6 tomatillos, husked and quartered
3 jalapenos, split lengthwise, seeds and ribs removed if you don't want a lot of heat
2 cups chicken stock, plus more if needed
3 tablespoons grape seed oil
1 pork shoulder, picnic or fresh ham 3-5 lbs (depending how many you want to feed or how much you want to have left over)
3 medium white onions peeled and quartered
4 garlic cloves, peeled
3 tablespoons cumin
1 tablespoon salt
Freshly ground black pepper
1 bunch fresh cilantro, divided into small sprigs
1 cup toasted and salted pepitas
1 block queso fresco, crumbled
1 bottle hot sauce
Corn Tortillas, warmed

Steps:

  • Preheat oven to 325 degrees Fahrenheit.
  • Combine tomatillos, jalapenos, and 1/4 cup of chicken stock in a saucepan. Bring to a simmer over medium heat and cook until the tomatillo begins to break down and get soft. Remove from heat.
  • Heat a large, oven-safe Dutch oven over medium-high heat and add grape seed oil. Add pork to hot pan and brown well on all sides. Remove pork from pan and pour off most of the oil and fat. Reserve some fat in pan.
  • Add tomatillo, jalapeno, onion, and garlic to food processor and puree until smooth. Return pork pan to medium heat and add puree to the reserved fat in pan. Add cumin and salt, and heat through.
  • Add the rest of chicken stock into pot with puree and stir to combine.
  • Nestle pork back into the pot of puree and stock. The pork should be covered about 3/4 of the way. Add more stock if needed. Cover and put in preheated oven for about 3-4 hours, until pork is tender and falling apart. Turn the pork at least once halfway through the cook time. Using two forks, shred the pork a bit and mix it through the sauce to get the flavor incorporated into all the pork. Taste and add salt and pepper if needed.
  • Serve pork stew right out of the pot and top with garnishes (cilantro, queso fresco, pepitas, and hot sauce). Serve heated corn tortillas on the side for dipping and scooping.

AUTHENTIC CHILI VERDE (PORK AND GREEN TOMATILLO STEW)



Authentic Chili Verde (Pork and Green Tomatillo Stew) image

This is a wonderful Mexican dish of pork simmered in tomatillos and chiles, Makes a great borrito with spanish rice and refried beans.

Provided by Johnney

Categories     Stew

Time 2h

Yield 20 serving(s)

Number Of Ingredients 13

6 lbs cubed pork stew meat
1/4 cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
fresh ground pepper, to taste
1 tablespoon ground cumin
4 1/2 quarts chicken broth
8 fresh poblano chiles, seeded and chopped
4 fresh jalapeno peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 lbs fresh tomatillos, husks removed
1 cup cilantro leaf, coarsely chopped

Steps:

  • 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.

Nutrition Facts : Calories 372.4, Fat 22, SaturatedFat 6.8, Cholesterol 85.8, Sodium 1092.9, Carbohydrate 9.7, Fiber 2.1, Sugar 5, Protein 32.8

CHILE VERDE STEW WITH PORK AND TOMATILLOS



Chile Verde Stew with Pork and Tomatillos image

This chile verde pork stew uses spicy peppers and fresh tomatillos for delicious flavor and texture.

Provided by Sharky

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h50m

Yield 8

Number Of Ingredients 15

3 ½ pounds pork tenderloin, cut into 1/2-inch cubes
½ cup all-purpose flour, or as needed
salt and ground black pepper to taste
2 tablespoons olive oil, divided
¾ pound fresh tomatillos, husks removed and halved
4 cloves garlic, minced
2 medium onion, chopped
2 cups chicken broth
½ tablespoon ground cumin
½ teaspoon chopped fresh oregano
1 bay leaf
½ pound serrano chile peppers, seeded and chopped
½ pound green chile peppers, seeded and chopped
1 jalapeno pepper, seeded and chopped
⅛ cup chopped fresh cilantro

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Dust pork cubes in flour and season with salt and pepper.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown pork in the hot oil, about 5 minutes. Set aside. Place tomatillos and garlic cloves into a baking pan.
  • Broil tomatillos and garlic in the preheated oven for 7 minutes. Turn off the broiler and let rest in the oven for 15 minutes. Remove from the oven and let cool enough to handle, about 10 minutes. Mince roasted garlic.
  • Heat remaining tablespoon oil in a pot over medium-high heat. Saute onion in the hot oil until softened, about 5 minutes. Add browned pork, chicken broth, minced garlic, cumin, oregano, and bay leaf; reduce heat to low and let simmer.
  • Mix roasted tomatillos, serrano peppers, green chile peppers, and jalapeno pepper together in a bowl. Add to the pot. Continue to simmer over low heat until pork is tender and an instant-read thermometer inserted into the center of a cube reads at least 145 degrees F (63 degrees C), about 20 minutes. Stir in cilantro and remove bay leaf before serving.

Nutrition Facts : Calories 280.6 calories, Carbohydrate 16.7 g, Cholesterol 87.4 mg, Fat 8.5 g, Fiber 3 g, Protein 33.9 g, SaturatedFat 2 g, Sodium 385.2 mg, Sugar 5.7 g

TOMATILLO PORK CHILI VERDE STEW (CROCK POT OR SLOW COOKER)



Tomatillo Pork Chili Verde Stew (Crock Pot or Slow Cooker) image

Make and share this Tomatillo Pork Chili Verde Stew (Crock Pot or Slow Cooker) recipe from Food.com.

Provided by Cake Baker

Categories     Stew

Time 6h20m

Yield 1 1/4 cups, 6 serving(s)

Number Of Ingredients 13

2 lbs pork loin
1 1/2 lbs tomatillos, husks removed
1/2 bunch cilantro, chopped
1 jalapeno, seeded and minced
2 medium poblano chiles, seeded and chopped
1 bell pepper, seeded and chopped
1 (15 ounce) can white beans, rinsed and drained
1/2 large onion, diced
2 teaspoons garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cumin
1 teaspoon dried oregano

Steps:

  • Remove excess fat from the pork loin. Cut into 1" squares.
  • Wash and quarter tomatillos. Puree in blender with the cilantro and jalapeno.
  • Add all ingredients into a in a 4 quart crockpot. Stir well.
  • Cook on low 6-8 hours or on high 3-4 hours.
  • If a thicker sauce is desired, make a cornstarch slurry with 2 T. water and 2 t. cornstarch. Add 1/2 hour before serving. If a thinner sauce is desired, add chicken broth.

Nutrition Facts : Calories 456, Fat 22.7, SaturatedFat 7.6, Cholesterol 90.7, Sodium 459.9, Carbohydrate 26.1, Fiber 6.6, Sugar 6.6, Protein 37.2

PORK AND TOMATILLO STEW



Pork and Tomatillo Stew image

This spicy Mexican-style stew is loaded with vegetables, including carrots, an excellent source of vitamins A and K. From Food and Wine Magazine.

Provided by lecole54

Categories     Stew

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 19

2 tablespoons vegetable oil
1 1/2 lbs boneless pork loin, cut into 3-inch chunks
salt and pepper, to taste
2 large celery ribs, finely diced
1 small red onion, finely diced
1 anaheim chili, seeded and finely diced
2 garlic cloves, minced
2 teaspoons chili powder, mild
1 tablespoon ground cumin
1 pinch dried oregano
2 cups low sodium chicken broth
1 cup carrot, 1/2-inch dice
6 ounces russet potatoes, peeled and cut into 1-inch dice (2)
28 ounces diced tomatoes (1 can)
1 lb tomatillo, husked, rinsed and cut into 1-inch dice
hot sauce, to taste
cilantro, chopped for garnish
corn tortilla chips, for serving
pepper, to taste

Steps:

  • 1 In a medium casserole or Dutch oven, heat the oil. Season the pork with salt and pepper and cook over high heat until browned on 2 sides, about 2 minutes per side. Add the celery and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the diced chile, garlic, chile powder, cumin and oregano and cook, stirring frequently, until fragrant, about 3 minutes. Add the chicken stock and bring to a boil. Add the carrots, potatoes, tomatoes and tomatillos, cover and simmer over low heat until the pork is cooked through, about 25 minutes.
  • Transfer the pork to a plate and shred with two forks. Meanwhile, simmer the stew over moderate heat until thickened, about 10 minutes. Stir the shredded pork into the stew and season with salt, pepper and hot sauce. Ladle the stew into bowls, garnish with chopped cilantro and serve with a few tortilla chips.

Nutrition Facts : Calories 374.9, Fat 20.8, SaturatedFat 5.9, Cholesterol 71.4, Sodium 139.2, Carbohydrate 21.2, Fiber 5.3, Sugar 9.2, Protein 27.4

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