Latin Pork Tomatillo Stew Recipe

4.41 from 10 votes

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!

Prep Time20

Cook Time2

Total Time2 20

Course: Main Dish, Soups & Stews

Cuisine: Latin

Diet: Gluten Free

Servings: Servings

Calories: 289kcal

Author: Linda

Equipment

Lodge Dutch Oven

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
16 ounce can of corn drained
1/2 cup cotija cheese for garnish

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, take two pounds of tomatillos and husk them and rinse them and chop them into quarters.
Next, 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 1/2 to 2 hours longer, or until the meat is very tender. Stir in the corn and heat through. Serve in bowls and 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.

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