Are you familiar with Tomatillo's?
I admit I didn't actually start cooking with them until recently.
I don't know what I thought green (verde) salsa was made of since I had never bothered to read the label. It might just have been me...but now I know.
After trying a Pork Stew at our favorite mexican restaurant I asked the waitress what exactly was in the stew and I knew then I would be looking for tomatillo's next time I bought groceries.
I don't have the nutritional values of this meal but the ingredients in the stew were healthy and low in fat, high in protein and rich in nutrients.
The stew has plenty of sauce which works beautifully with steamed rice.
I put the finished photo of the dish last because it isn't the most attractive looking sauce but wow...it is delicious. If you want the meat to be less like pulled pork, simply stop cooking it sooner.
- 3 pound lean pork roast, cubed like stew meat
- 2 tablespoons oil
- 2 onions
- 4 cloves garlic
- 2 teaspoons salt
- 2 teaspoons cumin
- 1 1/2 - 2 cartons chicken broth (1 litre or quart)
- 4 anaheim peppers, chopped
- 2 jalapeño peppers, seeded and chopped
- 1 bell pepper, seeded and chopped
- 1 1/2 pounds tomatillos, husks removed
- 1/2 cup cilantro leaves
- In a large dutch oven, heat pan over medium high heat and oil. Add and brown pork in batches, removing to a separate dish as it is browned.
- Remove all the meat, add onion and garlic to pan and stir fry until tender.
- Add seasonings, pork and 1 carton chicken stock and simmer 30 minutes.
- Dice tomatillos and place in blender with cilantro. Puree until smooth.
- Add to pot with peppers.
- Place in a 325 oven uncovered to reduce the sauce for 3-4 hours.
- Serve with rice, salsa, guacamole and green salad.
Tip: If you want to serve the Pork Chili Verde in soft tortilla shell, keep the meat firmer. Add more chicken broth as needed.