Go Back
Mexican Pork and Tomatillo Stew
Anthony

Mexican Pork and Tomatillo Stew

Adapted from Diana Kennedy's Chilayo, this pork stew only has a handful of ingredients and not a lot of prep time. The sauce is made with just a few ingredients you'll combine in a blender or food processor.  The tomatillos melt away and thicken this stew that cooks on the stove top for around two hours. Serve over long grain white or brown rice with sauce. Garnish with jalapeños, cilantro, finely diced white onion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 4 hours 50 minutes
Servings: 4 Servings
Course: Dinner
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 2 lbs country style pork ribs cut in to 2 inch chunks.
  • 1 lb green tomatillos well cleaned, quartered with husks on.
  • 3 rehydrated ancho chilis
  • 1/2 medium white onion chopped
  • 1/2 green or red bell pepper chopped
  • 3 serrano chilis chopped
  • 3 cloves garlic
  • 1/4 tsp cumin seeds
  • 1 cup water
  • 1/2 cup reserved ancho chili water
  • 2 tbs apple cider vinegar.
  • Salt to taste

Method
 

  1. Place the pork in a large sauce pan with just enough salted water to submerge. Simmer uncovered over medium heat for 20 minutes.
  2. Rehydrate 3 ancho chilis in boiling water for 10 minutes. Remove from hot water and set aside to cool. 
  3. Once cool to work with, remove stem and seeds and roughly chop.
  4. To a blender add the ancho chilies, cumin seeds, roughly chopped serranos, white onion, bell peppers, cider vinegar, garlic, 1 cup water and 1/2 cup reserved ancho chili water. 
  5. Blend until very smooth.
  6. Add the sauce and quartered tomatillos to the pork. Stir and simmer uncovered for up to 2 hours or until sauce has reduced by half and thickened.
  7. Serve over long grain white or brown rice with sauce. Garnish with jalapeños, cilantro, finely diced white onion.