Name: Chile Verde Stew with Pork and Tomatillos
Prep time: 45 min
Cook time: 40 min
Total time: 110 min
Ingredients: 3.5 pounds pork tenderloin, cut into 1/2-inch cubes; 0.5 cup all-purpose flour, or as needed; salt and ground black pepper to taste; 2 tablespoons olive oil, divided; 0.75 pound fresh tomatillos, husks removed and halved; 4 cloves garlic, minced; 2 medium onion, chopped; 2 cups chicken broth; 0.5 tablespoon ground cumin; 0.5 teaspoon chopped fresh oregano; 1 bay leaf; 0.5 pound serrano chile peppers, seeded and chopped; 0.5 pound green chile peppers, seeded and chopped; 1 jalapeno pepper, seeded and chopped; 0.125 cup chopped fresh cilantro

Prep Time:

45 mins

Cook Time:

40 mins

Additional Time:

25 mins

Total Time:

1 hr 50 mins

Servings:

8

Yield:

8 servings

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Ingredients

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

Directions

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Dust pork cubes in flour and season with salt and pepper.
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.
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.
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.
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.

Cook's Note:

The more seeds and pepper rinds that you put in the stew, the hotter it will be.

Nutrition Facts (per serving)

281	Calories
9g	Fat
17g	Carbs
34g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 281
% Daily Value *
Total Fat 9g	11%
Saturated Fat 2g	10%
Cholesterol 87mg	29%
Sodium 385mg	17%
Total Carbohydrate 17g	6%
Dietary Fiber 3g	11%
Total Sugars 6g
Protein 34g	68%
Vitamin C 90mg	100%
Calcium 33mg	3%
Iron 3mg	16%
Potassium 862mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.