Back to Green Chile and Tomatillo Pork Stew
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Read the full recipe after the video.
Recipe Summary
Yield: Serves 6 to 8
mh_1097_tomatillo_pork_stew.jpg
Ingredients
Ingredient Checklist
6 tomatillos, husked and quartered
3 jalapenos, split lengthwise, seeds and ribs removed if you don’t want a lot of heat
2 cups chicken stock, plus more if needed
3 tablespoons grape seed oil
1 pork shoulder, picnic or fresh ham 3-5 lbs (depending how many you want to feed or how much you want to have left over)
3 medium white onions peeled and quartered
4 garlic cloves, peeled
3 tablespoons cumin
1 tablespoon salt
Freshly ground black pepper
1 bunch fresh cilantro, divided into small sprigs
1 cup toasted and salted pepitas
1 block queso fresco, crumbled
1 bottle hot sauce
Corn Tortillas, warmed
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Serves 6 to 8
mh_1097_tomatillo_pork_stew.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Serves 6 to 8
Recipe Summary
Yield: Serves 6 to 8
Yield: Serves 6 to 8
Serves 6 to 8
mh_1097_tomatillo_pork_stew.jpg
mh_1097_tomatillo_pork_stew.jpg
Ingredients
Ingredients
- 6 tomatillos, husked and quartered
- 3 jalapenos, split lengthwise, seeds and ribs removed if you don’t want a lot of heat
- 2 cups chicken stock, plus more if needed
- 3 tablespoons grape seed oil
- 1 pork shoulder, picnic or fresh ham 3-5 lbs (depending how many you want to feed or how much you want to have left over)
- 3 medium white onions peeled and quartered
- 4 garlic cloves, peeled
- 3 tablespoons cumin
- 1 tablespoon salt
- Freshly ground black pepper
- 1 bunch fresh cilantro, divided into small sprigs
- 1 cup toasted and salted pepitas
- 1 block queso fresco, crumbled
- 1 bottle hot sauce
- Corn Tortillas, warmed
Directions
Preheat oven to 325 degrees Fahrenheit.
Combine tomatillos, jalapenos, and 1/4 cup of chicken stock in a saucepan. Bring to a simmer over medium heat and cook until the tomatillo begins to break down and get soft. Remove from heat.
Heat a large, oven-safe Dutch oven over medium-high heat and add grape seed oil. Add pork to hot pan and brown well on all sides. Remove pork from pan and pour off most of the oil and fat. Reserve some fat in pan.
Add tomatillo, jalapeno, onion, and garlic to food processor and puree until smooth. Return pork pan to medium heat and add puree to the reserved fat in pan. Add cumin and salt, and heat through.
Add the rest of chicken stock into pot with puree and stir to combine.
Nestle pork back into the pot of puree and stock. The pork should be covered about 3/4 of the way. Add more stock if needed. Cover and put in preheated oven for about 3-4 hours, until pork is tender and falling apart. Turn the pork at least once halfway through the cook time. Using two forks, shred the pork a bit and mix it through the sauce to get the flavor incorporated into all the pork. Taste and add salt and pepper if needed.
Serve pork stew right out of the pot and top with garnishes (cilantro, queso fresco, pepitas, and hot sauce). Serve heated corn tortillas on the side for dipping and scooping.
Reviews (6)
Add Rating & Review
169 Ratings
5 star values:
36
4 star values:
43
3 star values:
57
2 star values:
28
1 star values:
5
Reviews (6)
Add Rating & Review
169 Ratings
5 star values:
36
4 star values:
43
3 star values:
57
2 star values:
28
1 star values:
5
Add Rating & Review
169 Ratings
5 star values:
36
4 star values:
43
3 star values:
57
2 star values:
28
1 star values:
5
169 Ratings
5 star values:
36
4 star values:
43
3 star values:
57
2 star values:
28
1 star values:
5
169 Ratings
5 star values:
36
4 star values:
43
3 star values:
57
2 star values:
28
1 star values:
5
- 5 star values:
- 36
- 4 star values:
- 43
- 3 star values:
- 57
- 2 star values:
- 28
- 1 star values:
- 5
Martha Stewart Member
Rating: Unrated
07/12/2017
I make this in a crock-pot, once I brown the roast. It works great for potlucks! To hot for the oven to be on, it's 88° + this time of year!!!
Martha Stewart Member
Rating: Unrated
07/12/2017
Long green chilis such as those from the Hatch Valley, New Mexico. Also called Anaheims.
Martha Stewart Member
Rating: Unrated
07/12/2017
Where is the green chili. Not mentioned in the recipe? Jalapenos are not green chili.
Martha Stewart Member
Rating: Unrated
02/02/2015
I first made this recipe a few years ago and made it again tonight, but I seasoned and roasted the tomatillos and jalapenos instead of boiling them, then blended all of the sauce ingredients in my Vitamix including the chicken stock, salt and cumin. I also added a previously roasted Hatch chile to bump up the sauce a notch. Almost four hours later, I had a potful of tender, mouthwatering deliciousness - this recipe may not be what some call an authentic "green chile" stew, but I love it!
Martha Stewart Member
Rating: Unrated
11/26/2013
Where is the Green Chile in this recipe? This is a nice soup/stew, but it has nothing to do with Green Chile.
Martha Stewart Member
Rating: Unrated
05/27/2011
A definite keeper of a recipe! Thanks. Loved the dish right out of the pan...but it tastes far superior the next day reheated!
Martha Stewart Member
Rating: Unrated
07/12/2017
I make this in a crock-pot, once I brown the roast. It works great for potlucks! To hot for the oven to be on, it's 88° + this time of year!!!
Rating: Unrated
Long green chilis such as those from the Hatch Valley, New Mexico. Also called Anaheims.
Where is the green chili. Not mentioned in the recipe? Jalapenos are not green chili.
Rating: Unrated
02/02/2015
I first made this recipe a few years ago and made it again tonight, but I seasoned and roasted the tomatillos and jalapenos instead of boiling them, then blended all of the sauce ingredients in my Vitamix including the chicken stock, salt and cumin. I also added a previously roasted Hatch chile to bump up the sauce a notch. Almost four hours later, I had a potful of tender, mouthwatering deliciousness - this recipe may not be what some call an authentic "green chile" stew, but I love it!
Rating: Unrated
11/26/2013
Where is the Green Chile in this recipe? This is a nice soup/stew, but it has nothing to do with Green Chile.
Rating: Unrated
05/27/2011
A definite keeper of a recipe! Thanks. Loved the dish right out of the pan...but it tastes far superior the next day reheated!
All Reviews for Green Chile and Tomatillo Pork Stew
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Green Chile and Tomatillo Pork Stew
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
