Food and Wine's Pork and Tomatillo Stew

This turned out delicious! The pork was very flavorful and tender.

oil
1 1/2 lbs boneless pork loin chops
salt and pepper to taste
1 small red onion, finely diced
1 Anaheim chile, finely diced
1 celery stalk, chopped
2 garlic cloves, minced
1 T ground cumin
2 t chili powder
pinch of dried Mexican oregano
1-2 cups chicken broth (depends on how thick you want it)
1 lb tomatillos, husked, and quartered
small handful fresh cilantro
tortilla chips, for serving

In a large Dutch oven, heat oil over medium high heat. Season the pork with salt and pepper and cook til browned on both sides. Add the veggies and cook til softened, about 5 minutes.

Stir in garlic and seasonings and cook a few more minutes.

Add the broth and tomatillos and bring to a boil. Cover and simmer over medium low heat til the pork is tender, about 1 hour. At this point you can remove the pork and shred it or do like I do, and shred it up right in the pan.

Stir in cilantro.

I served the stew with tortilla chips alongside Mexican rice.http://media-files.gather.com/images/d990/d934/d745/d224/d96/f3/full.jpg

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