Poblano Pork Stew over Tomatillo Rice is rich in flavors and has a deliciously warm kick. It can be made in a crockpot or simmered on the stove. Either way, you’re going to love this dish. Make it fancy and serve it with Tortilla straws!
This recipe was inspired by a can of tomatillos that I had in my cupboard. I bought these tomatillos for a recipe that I wanted to try. By the time I got around to it, I couldn’t remember where I saw the recipe. Do you do this? I swear I have kitchen ADD sometimes. I’d have so much more time in my day if I wasn’t backtracking trying to remember what in the heck I needed to do. I put this can to one amazing use, and I am 100% sure that they are just as delicious (or more so) in my Poblano Pork Stew over Tomatillo Rice than in the recipe that hasn’t resurfaced.
I love cooking in layers and giving each step it’s own love and attention. It really makes a big difference when it comes to flavor. This recipe can be a little time consuming so you could put this recipe (minus the rice) in a crockpot and just let it cook away while you’re at work or chasing after the family.
I served the poblano pork stew over tomatillo rice which came out yummy delicious, and some ancho tortilla straws, for one fancy looking meal.
To make these straws puffy, you have to use uncooked tortillas. I love the TortillaLand brand (this is not a sponsored post). If you don’t use uncooked tortillas, you will have flat tortilla strips which are delicious and can be made the same way.
Don’t have time to make it now? Pin it for later!
- 3-4 lb pork butt shoulder cubed into 1-1 1/2 inch pieces
- 1 yellow onion large
- 4 cloves garlic minced
- 2 cups poblano peppers diced approximately 4 peppers
- 1 tbsp ancho chili powder
- 1 tbsp ground cumin
- 1 tbsp Mexican oregano
- Olive oil
- Salt and pepper
- 28 oz tomatillos can, pureed. *Reserve 1-1/2 cups for rice
- 14.5 oz diced fire roasted tomatoes with juice
- 32 oz chicken stock divided. *Reserve 1 cup for rice
- 2 cups roasted corn measured not 16 oz (Can use unroasted corn)
- 15 oz black beans
- Fresh cilantro
- Garnishes of choice such as avocado tomato, cilantro, cheese.
- 1 cup brown rice
- 1 1/2 cups tomatillos pureed
- 1 cup chicken stock
- 2 tsp butter
- Tortilla Straws
- 2 tortilla shells (raw) I love tortilla land brand
- Ancho chili powder
- Non-stick cooking spray or oil
- Puree tomatillos with juice. Measure out 1 1/2 cups and set aside.
Drizzle a large (7 - 9 quart) dutch oven or stock pot with olive oil. Heat over medium-high and cook cubed pork in batches. Salt and pepper each batch. Be sure not to crowd. Brown each side and transfer to a plate or bowl.
- Add additional olive oil if necessary and brown onions and poblano peppers (about 5 minutes). When slightly softened, add garlic, ancho chili powder, cumin and Mexican oregano. Cook until fragrant, about 1 to 2 minutes.
- Add pork back to the pan and add pureed tomatillos (*all but 1 1/2 cups) chicken stock (*all but 1 cup), and diced tomatoes. Salt and pepper to taste.
- Simmer for 1 hour. Add corn and beans and simmer for an additional 30 minutes.
- Add 1 1/2 cups pureed tomatillos and 1 cup chicken stock to a saucepan. Bring to a boil. Add rice and two teaspoons of butter. Cover and reduce heat to a simmer. Cook 35 to 40 minutes or until liquid is almost absorbed. Remove from heat and allow to sit for 5 minutes. Rice will continue to absorb liquid as it sits.
- Preheat oven to 400 degrees F. Spray both sides of each tortilla with non-stick cooking spray or brush with oil. Sprinkle with ancho chili powder and salt. Cut into strips (a pizza cutter works great). Place tortilla strips on an oiled baking sheet and bake for 5 minutes or until lightly browned.
- Serve Poblano Pork Stew over rice. Top with garnishes and tortilla straws.