Before I pick up this week’s CSA box, I want to quickly share this recipe since it uses the tomatillos, potatoes, onions and hot chiles from last week’s box. Since I just got back from a trip to New Mexico, I had last week’s produce to use. I was ready to bring the southwestern aromas to my Seattle kitchen so I researched recipes for both green chile stew and chile verde and decided to use Martha Stewart’s recipe for Green Chile and Tomatillo Pork Stew as my guide. I have made significant changes to the recipe based on what I had on hand, but it turned out delicious. My recipe uses a lot more hot chile, but it’s not as spicy as you might think because I removed all seeds and veins and roasted them before adding to the stew. For spicy food lovers like J and I, this stew obtained a perfect heat for our palates. But if you don’t like hot chile, you may use milder green Anaheim chiles instead. Do not use Bell peppers.
Tomatillo and Chile Pork Stew
- 7 small mixed jalapeno and serrano chiles (red and green), split lengthwise, seeds and ribs removed if you don’t want a lot of heat
- 1 lb tomatillos, husked and quartered
- 2 cups chicken stock, plus more if needed
- 3 tablespoons sunflower oil
- 2 pork loin chops, cubed
- 1 1/2 medium white onions peeled and coarsely chopped
- 4 garlic cloves, peeled
- 2 medium white potatoes, peeled and quartered
- 1 tablespoon ground cumin
- 1 teaspoon sea salt (more to taste)
- Freshly ground black pepper
Preheat oven to 350F. Place the chiles on a parchment paper lined roasting pan. Drizzle about a tablespoon of sunflower oil and toss chiles with a spoon (wear vinyl or latex gloves if hand-tossing). Slide the pan into the oven and roast until browned (but not burnt) for about 40 minutes. Set aside.
Combine tomatillos and 1/4 cup of the chicken stock in a large saucepan. Simmer over medium heat and cook until the tomatillo begins to break down and get soft. Remove from heat.
In a separate saucepan, boil the potatoes in enough water to cover them (about 2 cups). Boil until tender then drain and set aside.
Heat a large, oven-safe Dutch oven over medium-high heat and add 2 tablespoons of sunflower oil. Sprinkle salt and pepper over pork cubes before adding to the hot pan. Brown well on all sides. Remove pork from pan and reserve the residual oil for the sauce. There won’t be much oil left from cooked loin chops.
Add tomatillo, chiles, onion, and garlic to food processor and puree until smooth.
Return the Dutch oven to medium heat. Add cumin to the hot oil and stir quickly to heat but be careful not to scorch.
Then add about 1 cup of the stock to break up the brown bits on the bottom of the pan. Add the puree and the rest of chicken stock to pot and stir to combine.
Add the pork cubes back into the Dutch oven. Add remaining stock. Cover and cook on medium low for about an hour. Add the cooked potato and stir into the stew. Simmer for about 5 more minutes. Taste for seasoning and add salt and freshly ground pepper if needed.
Serve pork stew in large bowls, and top with garnishes such as cilantro, avocado, queso fresco, jack cheese. Serve with heated corn tortillas on the side.