Salsa Verde Pork Stew

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Salsa Verde Pork Stew
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Prep Time 20 minutes Cook Time 57 minutes

Enjoy a south of the border treat with this savory pork stew. Fresh tomatillos, serrano chilis, and summer fresh vegetables come together in this slowly simmered one dish meal.

What you'll need

  • 3 to 4 tablespoons olive oil
  • 2 pounds pork, cut into cubes
  • Salt and pepper
  • 2 teaspoons cumin
  • 1 medium onion, halved and thinly sliced
  • 1 cup diced celery
  • 4 cloves garlic, chopped
  • 1 bay leaf
  • 2 serrano chilis, minced
  • 2 pounds tomatoes, seeded and diced
  • 3 tablespoons chopped fresh oregano
  • 2 cups chicken or vegetable stock
  • 1-1/2 pounds tomatillos, husks removed and quartered
Helpful Tip:

If you don't have fresh tomatoes, you can substitute for two (14-ounce) cans of diced tomatoes. If you don't have fresh oregano, use 1 tablespoon dried oregano.


Servings: 4-6

How to make it

  1. In a medium casserole heat olive oil. Season pork with salt, pepper, and cumin and cook over high heat, stirring occasionally until brown, about 7 minutes.

  2. Add onions, celery, garlic, bay leaves and serrano chilis. Cook for another five minutes to sweat out vegetables. Add diced tomatoes, oregano, stock and tomatillos. Stir well and bring to a boil. Reduce heat and let simmer for 40 minutes, stirring occasionally. Adjust seasoning with salt and pepper if necessary.

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