The Pioneer Woman Tasty Kitchen
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Latin Pork & Tomatillo Stew

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

8

Description

Fork-tender pork, roasted poblanos and tangy tomatillos make this hearty stew flavorful and rich. At under 350 calories per serving, this one pot meal is guilt-free and WeightWatchers friendly.

Ingredients

  • 4 whole Poblano Chiles
  • 3 cloves Garlic, Minced
  • 1-½ teaspoon Salt
  • ½ bunches Cilantro Leaves And Stems, Chopped
  • 2 pounds Boneless Pork Shoulder, Cut Into 3/4" Pieces
  • 1 whole Green Bell Pepper, Stem And Seeds Removed, Then Chopped
  • 2 whole Medium Onions, Finely Chopped
  • 3 whole Serrano Chiles, Seeded And Minced
  • 1 teaspoon Cumin
  • ¼ teaspoons Cayenne Pepper
  • 2 pounds Tomatillos, Husked, Rinsed, And Quartered
  • 1 can Corn, Drained (15oz Can)
  • ½ bunches Cilantro, Leaves Chopped (for Garnish)
  • 3 Tablespoons Cotija Cheese, Crumbled (for Garnish)

Preparation

1. Preheat your broiler to high and line a broiling pan with foil. Place the poblano peppers on the pan and broil close to the source of the heat, turning occasionally, until charred all over. This will take about 10 minutes. Remove pan from oven. Wrap foil around the poblano peppers, set aside and allow them to steam until cook enough to handle.

2. Turn oven to 325 F. In a heavy 5-quart Dutch oven, combine garlic, salt, half of the chopped cilantro leaves, pork, green pepper, onions, serranos, cumin and cayenne. Toss to combine. Cover the pot and bake for 1 hour.

3. Meanwhile, remove and discard skin and seeds from the poblano peppers. Remove the stem and seeds then cut chilies into 1-inch pieces.

4. After an hour of baking remove the Dutch oven from the oven. Stir tomatillos and roasted poblano peppers into the mixture. Cover and bake 1 1/2-2 hours longer, or until the meat is very tender. Then remove the pot from the oven, stir in corn and allow corn to heat through. Sprinkle with reserved cilantro and cotija cheese. Serve with tortillas.

3 Comments

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Avatar of Anetta (The Wanderlust Kitchen)

Anetta (The Wanderlust Kitchen) on 11.18.2013

I’m so glad you liked it, Danielle! I was afraid of those little green things for years… so glad I finally took the plunge and started using them!

Avatar of Danielle Terrell

Danielle Terrell on 11.15.2013

This stew was pretty much amazing and rocked my world! I wasn’t sure if I would like tomatillos. I loved them! Thanks so much for sharing :)

Avatar of Anetta (The Wanderlust Kitchen)

Anetta (The Wanderlust Kitchen) on 8.19.2013

Serranos would definitely be delicious in this recipe! I love that you used hominy as well – very creative :)

5 Reviews

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Avatar of Danielle Terrell

Danielle Terrell on 11.15.2013

LOVE this stew. Absolutely delicious.

Avatar of rinabeana

rinabeana on 9.18.2013

LOVE this recipe! I omitted the serranos and Cayenne because my boyfriend is spice intolerant, but the flavor from the tomatillos and poblanos was incredible. Also, I had no idea that pork shoulder would get so deliciously tender just from cooking it in a pot with some veggies. I’m definitely making this again!

Avatar of greeleygirl

greeleygirl on 8.29.2013

This was great! We had polenta with it, and the whole family loved it. A definite keeper!

Avatar of Sondra Stephens

Sondra Stephens on 8.16.2013

I made this with jalapeños instead of serranos because that is what I found. Also switched out the corn for hominy. So easy and full of flavor. A keeper!

Avatar of Lynn M

Lynn M on 8.4.2013

I haven’t made this yet, but it contains all of my favorite southwest flavors. We planted four tomatillos and three poblanos that are just starting to produce, and I can’t wait to make this dish!

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