Pork

Tomatillo Pork Stew

I had a lot of different ideas of what I might call this dish

When your talking tomatillos in salsa you say ‘Salsa Verde’ and it sounds fancy

Verde Pork?

Verde Pork Stew?

Stew Verde pork?

Well let’s get down to the earth here

Verde simply means green

In this dish the verde comes from these great little green tomatoes called tomatillos so I think that’s what we should go with

In case you haven’t used them before, tomatillos are usually found in the produce section wrapped in their own skin which is almost paper like

Here we have 1 1/2 pounds

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No… were not bobbing for tomatillos…

We are just using a great trick for removing the skins

Place the tomatillos in a bowl and cover them with warm (not hot) water and let them sit for 6 minutes

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Peel the skin up from the bottom towards the stem

Give a slight twist and remove

Easy as can be!

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Once you remove the outer skin the actual skin underneath can have a slightly sticky residue on it

Rinsing them under cold water a couple times will get most of that off

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Once rinsed, cut the top off of the tomatillos and discard

Quarter them and then cut into smaller even chunks

Repeat until they are all cut up and set aside

Next up is the pork

We are using 2 1/2 pounds of pork loin cut into cubes for stew

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Sprinkle these with kosher salt and ground black pepper

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We are using our Instant Pot as a slow cooker

It also has a saute and searing function so we are going to brown the meat and vegetables up front

If you have a normal slow cooker you can just add the meat and veggies into the pot as you normally would

We are going to heat 2 tablespoons of olive oil in the Instant Pot and brown the pork in batches

Sear for 2-3 minutes per side then remove the pork and set aside

While the pork is browning, let’s work on some vegetables

We will need 1 onion, 1 jalapeno and 4 garlic cloves

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Cut the stem off from the jalapeno and slice in half lengthwise

Use a spoon to scrape out the ribs and seeds

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Peel and dice the onion, garlic and jalapeno

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Add the onions, garlic and pepper to the pot and saute around 6-8 minutes

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Now for some spices

We will need 1 tablespoon of cumin,  1 tablespoon of paprika, 1 tablespoon of chili powder, 1 teaspoon each of kosher salt and ground black pepper and 1/2 teaspoon of cayenne pepper

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Add the spices to the pot

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Stir to combine and cook around 2 minutes more

Cooking the spices for a bit releases even more flavor

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Add the pork back in along with the tomatillos and mix to combine

Next we will need 1 cup of chicken stock and 1 tablespoon of fresh cilantro

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Add the stock and chopped cilantro to the pot

Cover and slow cook on high for 3 hours or low for 6 hours

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This is going to be a hearty and flavorful stew so I thought it would be good to add a bright and fresh tomato relish

We will need 2 tomatoes, 1 lime and 1/2 teaspoon each of kosher salt and ground black pepper

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Cut the tops off and discard then give the tomatoes a dice

Add them to a bowl and squeeze in 1 half of the lime to start (you can always add more)

Sprinkle with the salt and pepper and a little fresh chopped cilantro

Mix together and refrigerate for at least 30 minutes

Let’s check on the stew

The meat is super tender and it smells so good!

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I’m going to make a roux or thickener for the stew

Melt 2 tablespoons of butter in a pot and whisk in 1/4 cup of flour and cook until lightly brown

Whisk this into the stew and allow to thicken slightly

Now you can certainly eat this stew in a bowl or over some rice but we are going taco style

We are using flour tortillas which I like toast a bit on the stove top for additional flavor

We are serving these with tortillas, the tomato relish, Pickled Onions (click on the link for the recipe) and Queso Fresco

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Simple assembly here

Top some tortillas with pork, then tomatoes, some onions and Queso Fresco

YUM!!!

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Enjoy!!!

Simply Sundays! ~ Tomatillo Pork Stew

  • Servings: 6-8
  • Difficulty: Medium
  • Print

Ingredients

2 1/2 pounds of pork stew meat

1 teaspoon of kosher salt and ground black pepper

2 tablespoons of olive oil

1 1/2 pounds of tomatillos

1 onion

4 garlic cloves

1 jalapeno

1 tablespoon of cumin

1 tablespoon of paprika

1 tablespoon of chili powder

1 teaspoon each of kosher salt and ground black pepper

1/2 teaspoon of cayenne pepper

1 cup of chicken stock

1 tablespoon of fresh cilantro

2 tablespoons of butter

1/4 cup of flour

For the tomato relish

2 tomatoes

1 lime

1/2 teaspoon of koshers salt and ground black pepper

cilantro

For serving

tortillas (toasted)

tomato relish

Queso Fresco

Pickled Onions

Directions

Place 1 1/2 pounds of tomatillos into a bowl and cover in warm water.  Allow to sit for 6 minutes.  Peel the skin up from the bottom towards the stem.  Give a slight twist and remove

Rinse the tomatillos under cold water to remove the sticky film that is left when you remove the outer skin.  Cut the top off of the tomatillos and discard.  Quarter them and then cut into smaller even chunks.  Repeat until they are all cut up and set aside

Sprinkle 2 1/2 pounds of pork stew meat with 1 teaspoon each of kosher salt and ground black pepper.  Heat 2 tablespoons of olive oil in the Instant Pot.  Brown the pork in batches for 2-3 minutes per side.  Remove and set aside

Cut the stem off of 1 jalapeno and slice in half lengthwise.  Use a spoon to scrape out the ribs and seeds and dice.  Peel 1 onion and 4 garlic cloves and dice as well.  Add the onions, garlic and pepper to the pot and saute around 6-8 minutes

Add in 1 tablespoon of cumin, 1 tablespoon of paprika, 1 tablespoon of chili powder, 1 teaspoon each of kosher salt and ground black pepper and 1/2 teaspoon of cayenne powder.  Mix together and cook another 2-3 minutes

Add the pork back in along with the tomatillos and mix to combine.  Add in 1 cup of chicken stock and 1 tablespoon of fresh chopped cilantro.  Mix together.  Cover and slow cook on high for 3 hours or low for 6 hours.  Once the stew is done melt 2 tablespoons of butter in a pot and whisk in 1/4 cup of flour and cook until lightly brown.  Whisk this into the stew and allow to thicken slightly

For the relish

Remove the stems from 2 tomatoes and discard.  Dice the tomatoes.  Add them to a bowl and squeeze in 1 half of the lime to start (you can always add more).  Sprinkle with the salt and pepper and a little chopped cilantro.  Mix together and refrigerate for at least 30 minutes

Serve the pork on toasted tortillas with tomato relish, Pickled Onions and Queso fresco

 

Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear

Architec Gripperwood Cutting Board

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

© Simply Sundays 2017
All rights reserved

 

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