This is a great fall/winter stew. Simple to make, and freezes well, too. I made this a few months ago when the Hatch chiles (Anaheim chiles from Hatch, New Mexico) were available at our local grocery store. I bought my chiles already roasted, so I peeled and froze them to use in recipes like this. Enjoy!
Pork and Tomatillo Stew
Slightly Adapted from Food & Wine, March 2008
1 tablespoon sunflower oil
1 1/2 pounds boneless trimmed pork loin, cut into 3-inch chunks
Salt and freshly ground pepper
2 large celery ribs, finely diced
1 small red onion, finely diced
1 Anaheim chile (or hatch chile), seeded and finely diced
2 garlic cloves, minced
2 teaspoons mild chili powder
1 tablespoon ground cumin
Pinch of dried oregano
2 cups chicken stock or low sodium broth
1 cup 1/2-inch-diced carrots
Two 6-ounce russet potatoes, cut into 1-inch dice
One 28-ounce can diced tomatoes
1 pound tomatillos—husked, rinsed and cut into 1-inch dice
1. In a medium non-stick casserole or Dutch oven, heat the oil. Season the pork with salt and pepper and cook over high heat until browned on 2 sides, about 2 minutes per side. Add the celery and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the diced chile, garlic, chili powder, cumin and oregano and cook, stirring frequently, until fragrant, about 3 minutes. Add the chicken stock and bring to a boil. Add the carrots, potatoes, tomatoes and tomatillos, cover and simmer over low heat until the pork is cooked through, about 25 minutes.
2. Transfer the pork to a plate and shred with two forks (I had better luck pulling it by hand). Meanwhile, simmer the stew over moderate heat until thickened, about 10 minutes.
Stir the shredded pork into the stew and season with salt, pepper and hot sauce.
Ladle the stew into bowls, garnish with chopped cilantro and serve with a few tortilla chips, if desired.
Total Fat: 6.1 g
Saturated Fat: 0.4 g
Polyunsaturated Fat: 1.9 g
Monounsaturated Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 578.4 mg
Potassium: 1,355.9 mg
Total Carbohydrate: 25.3 g
Dietary Fiber: 5.5 g
Sugars: 7.6 g
Protein: 29.6 g