Latin Pork & Tomatillo Stew

Latin Pork & Tomatillo Stew

  Ready in : 45 mins

If you have approximately 45 minutes to spend in the kitchen, Latin Pork & Tomatillo Stew might be an amazing gluten free and dairy free recipe to try. For $1.98 per serving, you get a main course that serves 8. One portion of this dish contains around 29g of protein, 6g of fat, and a total of 249 calories. It will be a hit at your Autumn event. This recipe from Foodista has 1 fans. If you have pork shoulder, garlic cloves, tomatillos, and a few other ingredients on hand, you can make it. Overall, this recipe earns a pretty good spoonacular score of 72%.

Ingredients

pork shoulder

pork shoulder

2 lbs

corn

corn

16 oz

cayenne

cayenne

0.25 tsp

cilantro

cilantro

1 bunch

cumin

cumin

1 tsp

garlic cloves

garlic cloves

3

bell pepper

bell pepper

1

onions

onions

2 medium

poblano chilies

poblano chilies

4

salt

salt

1.5 tsp

serrano chilies

serrano chilies

3

tomatillos

tomatillos

2 lbs

Cooking in Steps

  1. 1
    Preheat your broiler to High and line a broiling pan with foil.

    broiler
    broiler
    aluminum foil
    aluminum foil
    frying pan
    frying pan
  2. 2
    Place the poblanos on the pan and broil close to the source of the heat, turning occasionally, until charred all over, about 10 minutes. Wrap foil around poblanos and allow to steam until cook enough to handle.Turn oven to 325 degrees Fahrenheit. In a heavy 5-quart Dutch oven, combine garlic, salt, half of the chopped cilantro leaves, pork, green pepper, onions, serranos, cumin, and cayenne. Toss to combine. Cover and bake for 1 hour.Meanwhile, remove and discard skin and seeds from the poblanos.

    fresh cilantro

    fresh cilantro

    green pepper

    green pepper

    poblano pepper

    poblano pepper

    ground cayenne pepper

    ground cayenne pepper

    garlic

    garlic

    onion

    onion

    cumin

    cumin

    seeds

    seeds

    pork

    pork

    salt

    salt

    wrap

    wrap

    dutch oven
    dutch oven
    oven
    oven
    aluminum foil
    aluminum foil
    frying pan
    frying pan
  3. 3
    Cut chilies into 1-inch pieces.Stir tomatillos and roasted poblanos into the Dutch oven. Cover and bake 1 1/2- 2 hours longer, or until the meat is very tender. Stir in corn and heat through.

    tomatillos

    tomatillos

    poblano pepper

    poblano pepper

    chili pepper

    chili pepper

    corn

    corn

    meat

    meat

    dutch oven
    dutch oven
    oven
    oven
  4. 4
    Sprinkle with reserved cilantro and cotija cheese.

    cotija cheese

    cotija cheese

    cilantro

    cilantro

  5. 5
    Serve with tortillas.

    tortilla

    tortilla