Green Chili Pork Stew over Tomatillo Rice

Green Chili Pork Stew is thick and rich in flavor with a deliciously warm kick. It can be made in a crockpot or simmered on the stove.

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INGREDIENTS

STEP 1

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.

Swipe up for the full recipe!

[{"selector":"#anim-e23c8384-8349-4163-b0f3-c871b8edc422","keyframes":{"opacity":[0,1]},"delay":100,"duration":800,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Get Recipe

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Green Chili Pork Stew over Tomatillo Rice

Green Chili Pork Stew is thick and rich in flavor with a deliciously warm kick. It can be made in a crockpot or simmered on the stove.

INGREDIENTS

– pork butt shoulder – yellow onion – garlic minced – poblano peppers – ancho chili powder

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

Swipe up for the full recipe!

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Green Chili Pork Stew over Tomatillo Rice

Green Chili Pork Stew is thick and rich in flavor with a deliciously warm kick. It can be made in a crockpot or simmered on the stove.

INGREDIENTS

– pork butt shoulder – yellow onion – garlic minced – poblano peppers – ancho chili powder

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

Swipe up for the full recipe!

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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.