The tartness of tomatillos balances the richness of the pork in this warming stew. The flavors continue to deepen, to this makes perfect leftovers.
Pork and Tomatillo Stew
2 tablespoons Coconut Oil
1 1/2 pounds boneless Pork Shoulder, fat trimmed, cut into 3-inch chunks
Salt Substitute and Freshly Ground Pepper
2 large stalks of Celery, finely diced
1 Anaheim or Poblano Chile, seeded and finely diced
2 cloves of Garlic, minced
2 teaspoons Chili Powder
1 tablesppon Ground Cumin
Pinch of dried Oregano
2 Cups Low Sodium Chicken Broth
One 28-ounce can Low Sodium diced and rinsed Tomatoes, or 1 fresh cut Tomato
1 pound Tomatillos (about 10), husked
2 turnips, peeled and cut into 1-inch chunks
1 cup Carrots, 1/2-inch-diced
Hot sauce, optional
Chopped Cilantro, for garnish
In a medium casserole or Dutch oven, heat the oil. Season the pork with salt substitute 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, chili powder, cumin, oregano and cook, stirring frequently, until fragrant, about 3 minutes. Allow to slightly cool and transfer to crock pot.
Add the chicken broth, tomatoes, and tomatillos. Cook for approximately 3 1/2 hours. Add turnips and carrots and allow to cook for approximately 1 hour more.
Shred the pork with two forks and stir in hot sauce. Ladle the stew into bowls, garnish with chopped cilantro.
* Try freezing some of this soup for a quick meal on a busy day.