Green Chili Pork Stew over Tomatillo Rice

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INGREDIENTS

– pork butt, shoulder – yellow onion – garlic minced – poblano peppers – ancho chili powder – ground cumin – Mexican oregano Full Ingredients

STEP 1

Puree tomatillos with juice. Measure out 1 1/2 cups and set aside. Drizzle a large dutch oven or stock pot with olive oil. Heat over medium-high and cook cubed pork in batches. Get Recipe

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.

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.

Swipe up for the full recipe!

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Green Chili Pork Stew over Tomatillo Rice

INGREDIENTS

STEP 1

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.

STEP 2

When slightly softened, add garlic, ancho chili powder, cumin and Mexican oregano. Cook until fragrant, about 1 to 2 minutes.

STEP 3

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.

STEP 4

Simmer for 1 hour. Add corn and beans and simmer for an additional 30 minutes.

STEP 5

Swipe up for the full recipe!

Related recipes you’ll enjoy:

Green Chili Pork Stew over Tomatillo Rice

INGREDIENTS

STEP 1

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.

STEP 2

When slightly softened, add garlic, ancho chili powder, cumin and Mexican oregano. Cook until fragrant, about 1 to 2 minutes.

STEP 3

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.

STEP 4

Simmer for 1 hour. Add corn and beans and simmer for an additional 30 minutes.

STEP 5

Swipe up for the full recipe!

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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.