Chile Verde Stew with Pork and Tomatillos
This chile verde pork stew uses spicy peppers and fresh tomatillos for delicious flavor and texture.
- 3 ½ pounds pork tenderloin, cut into 1/2-inch cubes
- ½ cup all-purpose flour, or as needed
- salt and ground black pepper to taste
- 2 tablespoons olive oil, divided
- ¾ pound fresh tomatillos, husks removed and halved
- 4 cloves garlic, minced
- 2 medium onion, chopped
- 2 cups chicken broth
- ½ tablespoon ground cumin
- ½ teaspoon chopped fresh oregano
- 1 bay leaf
- ½ pound serrano chile peppers, seeded and chopped
- ½ pound green chile peppers, seeded and chopped
- 1 jalapeno pepper, seeded and chopped
- ⅛ cup chopped fresh cilantro
- 1. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- 2. Dust pork cubes in flour and season with salt and pepper.
- 3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown pork in the hot oil, about 5 minutes. Set aside. Place tomatillos and garlic cloves into a baking pan.
- 4. Broil tomatillos and garlic in the preheated oven for 7 minutes. Turn off the broiler and let rest in the oven for 15 minutes. Remove from the oven and let cool enough to handle, about 10 minutes. Mince roasted garlic.
- 5. Heat remaining tablespoon oil in a pot over medium-high heat. Saute onion in the hot oil until softened, about 5 minutes. Add browned pork, chicken broth, minced garlic, cumin, oregano, and bay leaf; reduce heat to low and let simmer.
- 6. Mix roasted tomatillos, serrano peppers, green chile peppers, and jalapeno pepper together in a bowl. Add to the pot. Continue to simmer over low heat until pork is tender and an instant-read thermometer inserted into the center of a cube reads at least 145 degrees F (63 degrees C), about 20 minutes. Stir in cilantro and remove bay leaf before serving.
serving: 8 servings
calories: 280.6 kcal
carbohydrates: 16.7 g
protein: 33.9 g
saturated fat: 2 g
cholesterol: 87.4 mg
sodium: 385.2 mg
fiber: 3 g
sugar: 5.7 g