Pork and Tomatillo Stew

Pork and Tomatillo Stew

Pork and Tomatillo Stew

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 

Serves 6

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

Directions

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.

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