Latin Pork Tomatillo Stew

This tasty Latin Pork Tomatillo Stew recipe bursts with flavor from poblano and serrano chilies, tomatillos, onions, corn, pork and spices for a stew that really satisfies your taste buds!

One of our very good friends just turned 30 so we attended a shin-dig hosted by his girlfriend over the weekend. The theme was “Fiesta” so I decided to bring Elderflower Sangria and a big pot of Latin Pork and Tomatillo Stew with homemade corn tortillas. This hearty stew was a big hit and disappeared quickly at the party!

This tasty Latin Pork Tomatillo Stew recipe bursts with flavor from poblano and serrano chilies, tomatillos, onions, corn, pork and spices for a stew that really satisfies your taste buds!

At less than 350 calories per serving, this tomatillo pork stew is the perfect choice for a filling meal without the guilt. I’d highly recommend taking the 30 minutes to make the homemade tortillas, as they just bring something special to the table compared to the store-bought variety.

The pork takes a little while to roast in the oven, but it is totally worth it to achieve that fork-tender fall-apart texture. Next to the heat from the Serranos and the bright flavor of the tomatillos, the pork tastes wonderfully savory.

Start by roasting some poblano chilies under your broiler, then set them in a bowl to steam under a cloth for fifteen minutes.

This tasty Latin Pork Tomatillo Stew recipe bursts with flavor from poblano and serrano chilies, tomatillos, onions, corn, pork and spices for a stew that really satisfies your taste buds!

Next, get your pork, cilantro, garlic, salt, cumin, Serranos, green pepper, and onions into a Dutch Oven and into the oven to roast for one hour.

This tasty Latin Pork with Tomatillos Stew recipe bursts with flavor from poblano and serrano chilies, tomatillos, onions, corn, pork and spices for a stew that really satisfies your taste buds!

Meanwhile, take two pounds of tomatillos…

This tasty Latin Pork Tomatillo Stew recipe bursts with flavor from poblano and serrano chilies, tomatillos, onions, corn, pork and spices for a stew that really satisfies your taste buds!

…husk them…

This tasty Latin Pork Tomatillo Stew recipe bursts with flavor from poblano and serrano chilies, tomatillos, onions, corn, pork and spices for a stew that really satisfies your taste buds!

…and chop them into quarters.

This tasty Latin Pork Tomatillo Stew recipe bursts with flavor from poblano and serrano chilies, tomatillos, onions, corn, pork and spices for a stew that really satisfies your taste buds!

Grab those poblanos out from under the dish cloth and peel them under running water. Remove the seeds, and chop.

This tasty Latin Pork Tomatillo Stew recipe bursts with flavor from poblano and serrano chilies, tomatillos, onions, corn, pork and spices for a stew that really satisfies your taste buds!

Add the tomatillos and poblanos to the pot and return it to the oven for another hour and a half. This would be a great time to work on some homemade tortillas!

Looking for Latin pork stew recipes? Here is a great one! This tasty Latin Pork Tomatillo Stew recipe bursts with flavor from poblano and serrano chilies, tomatillos, onions, corn, pork and spices for a stew that really satisfies your taste buds!

Add in the corn, stir, and taste. Add salt and black pepper as needed.

Garnish with cilantro and cotija cheese. Serve with warm corn tortillas for dipping!

This tasty Latin Pork Tomatillo Stew recipe bursts with flavor from poblano and serrano chilies, tomatillos, onions, corn, pork and spices for a stew that really satisfies your taste buds!

This Latin pork stew is absolutely delicious!

Here’s the Recipe!

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A bowl with Latin Pork Tomatillo Stew.

Latin Pork Tomatillo Stew Recipe

Unleash a flavor fiesta with our Latin Pork Tomatillo Stew, blending spicy chilies, zesty tomatillos, and mouthwatering pork for a stew that's bursting with Latin flair!
4.3 from 8 votes
Pin Rate
Course: Main Dish
Cuisine: Latin
Diet: Gluten Free, Dairy Free
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8 Servings
Calories: 264kcal
Author: Linda
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Ingredients

  • 4 poblano chilies
  • 1 bunch cilantro - chopped, divided
  • 1 green bell pepper - chopped
  • 3 garlic cloves - minced
  • 1 1/2 teaspoon salt
  • 2 lbs boneless pork shoulder - cut into 3/4-inch pieces
  • 2 medium onions - finely chopped
  • 3 serrano chilies - seeded and minced
  • 1 teaspoon ground cumin
  • 1/4 tsp cayenne
  • 2 lbs tomatillos - husked, rinsed, and each cut into quarters
  • 16 ounce can of corn - drained
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Instructions

  • Preheat your broiler to high and line a broiling pan with foil. Place the poblanos on the pan and broil close to the heat source, turning occasionally, until charred all over, about 10 minutes. Wrap the poblanos in foil and allow them to steam until cool enough to handle.
  • Turn the oven to 325 degrees Fahrenheit (163 degrees Celsius). In a heavy 5-quart Dutch oven, combine garlic, salt, half of the chopped cilantro leaves, pork, green pepper, onions, serranos, cumin, and cayenne. Toss to combine. Cover and bake for 1 hour.
  • Meanwhile, remove and discard the skin and seeds from the poblanos. Cut the chilies into 1-inch pieces.
  • Stir tomatillos and roasted poblanos into the Dutch oven. Cover and bake for 1 ½ to 2 hours longer, or until the meat is very tender. Stir in the corn and heat through. Sprinkle with the reserved cilantro and cotija cheese. Serve with tortillas.

NOTES

Store the Latin Pork Tomatillo Stew in an airtight container in the refrigerator for up to 3-4 days. For longer storage, it freezes well; freeze in sealed containers or heavy-duty freezer bags for up to 3 months. Thaw in the refrigerator overnight before reheating.
To reheat, gently warm the stew on the stove over medium heat, stirring occasionally, until heated through. It's also microwave-friendly; use a microwave-safe dish, cover, and heat on medium, stirring periodically.

Nutrition

Serving: 1serving | Calories: 264kcal | Carbohydrates: 25g | Protein: 30g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 68mg | Sodium: 503mg | Potassium: 1045mg | Fiber: 5g | Sugar: 10g | Vitamin A: 621IU | Vitamin C: 80mg | Calcium: 36mg | Iron: 2mg

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    Comments:

    1. Excellent recipe! Super flavorful! Do you think it could be done in a crockpot? Low for 8 hours or high for 4?

      1. Hi, Kate! You could definitely try this in a slow cooker – I haven’t done it myself, but I would imagine it would work really well! Let me know how it turns out ๐Ÿ™‚

      1. Thanks so much! I love trying to come up with meals that are filling and hearty but waistline conscious ๐Ÿ™‚

    2. I make such a similar stew (from Food & Wine). It is cooked on the stove and doesn’t have corn. We LOVE it!!! Yours looks great too!

      1. Awesome, I love pretty much any and all stews – I can’t wait for fall and winter so it’s a bit more socially acceptable to eat them all the time ๐Ÿ™‚

    3. Yum! Such gorgeous photos… beautiful, vibrant and healthy! I’ve never actually seen a tomatillo. Not sure if they’re available over here in Australia. Do they taste like a tomato? Can’t wait to try this (hopefully I can track down the tomatillos!) xx

      1. Thanks for the compliment! I’m not sure whether or not you’d be able to find them in Australia, but it wouldn’t hurt to look! They are a cousin of a tomato but have a very different flavor – they are a bit tangy, almost sour unless you roast them. Very similar texture, though ๐Ÿ™‚