Pork and Tomatillo Stew
  • 2Tbs vegetable oil
  • 1 1/2lbs boneless pork loincut into 3-inch chunks
  • Salt and freshly ground pepper
  • 2large celery ribsfinely diced
  • 1small red onionfinely diced
  • 1 Anaheim chile (poblano)seeded and finely diced
  • 2 garlic clovesminced
  • 2tsp mild chile powder
  • 1Tbs ground cumin
  • Pinch of dried oregano
  • 2cups chicken stock or low-sodium broth
  • 1cup 1/2-inch-diced carrots
  • 26 oz. russet potatoe peeled and cut into 1-inch dice
  • 128 oz. can diced tomatoes
  • 1lb tomatillos—huskedrinsed and cut into 1-inch dice
  • hot sauce
  • Chopped cilantro, for garnish
  • Corn tortilla chips, for serving
  1. In a medium 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, chile 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. 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.