Name: Chile Verde Stew with Pork and Tomatillos
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: Pork tenderloin, cut into 1/2-inch cubes - 3 ½ pounds; All-purpose flour, or as needed - ½ cup; Salt and ground black pepper to taste - ½ cup; Olive oil, divided - 2 tablespoons; Fresh tomatillos, husks removed and halved - ¾ pound; Garlic, minced - 4 cloves; Onion, chopped - 2 medium; Chicken broth - 2 cups; Ground cumin - ½ tablespoon; Chopped fresh oregano - ½ teaspoon; Bay leaf - 1; Serrano chile peppers, seeded and chopped - ½ pound; Green chile peppers, seeded and chopped - ½ pound; Jalapeno pepper, seeded and chopped - 1; Chopped fresh cilantro - ⅛ cup

Chile Verde Stew with Pork and Tomatillos

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Chile Verde Stew with Pork and Tomatillos

1. Pork tenderloin, cut into 1/2-inch cubes - 3 ½ pounds

2. All-purpose flour, or as needed - ½ cup

3. Salt and ground black pepper to taste - ½ cup

4. Olive oil, divided - 2 tablespoons

5. Fresh tomatillos, husks removed and halved - ¾ pound

6. Garlic, minced - 4 cloves

7. Onion, chopped - 2 medium

8. Chicken broth - 2 cups

9. Ground cumin - ½ tablespoon

10. Chopped fresh oregano - ½ teaspoon

11. Bay leaf - 1

12. Serrano chile peppers, seeded and chopped - ½ pound

13. Green chile peppers, seeded and chopped - ½ pound

14. Jalapeno pepper, seeded and chopped - 1

15. Chopped fresh cilantro - ⅛ cup

How to cook deliciously - Chile Verde Stew with Pork and Tomatillos

1. Stage

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

2. Stage

Dust pork cubes in flour and season with salt and pepper.

3. Stage

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. Stage

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. Stage

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. Stage

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.