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My wife and I enjoyed Henry's Green Chile Stew the other night. So I thought I'd share one of our standbys, Tomatillo Stew. We got the recipe from a friend when we lived out west. It is nice because it goes together quick(simple ingredients and simple methods) and doesn't take a lot of cooking. It can be ready to eat in about an hour, which is pretty quick for a stew, and it is good. Its easy to make over a fire and if folks are hungry, they don't have to wait long.
I am not sure of the origin of tomatillos though? I know they're not tomatoes and are a heck of a lot easier to grow than tomatoes, but don't know where they came from.
TOMATILLO STEW
vegetable oil
1 1/2 pounds boneless pork, cut into 3-inch chunks(Loin, Butt, roast, doesn't matter just the leaner the better)
Salt and freshly ground pepper
2 large celery ribs, chopped
1/2 cup red onion, finely chopped
1 long green chile, seeded and finely diced
2 garlic cloves, minced
2 teaspoons chile powder
1 tablespoon ground cumin
1/2 teaspoon dried oregano
2 cups stock
1 cup diced carrots
4 cups russet potatoes, peeled and cut into 1-inch cubes
One Quart fresh or frozen tomatoes or 28-ounce can diced tomatoes
1 1/2 pounds tomatillos””husked, rinsed and cut into 1-inch dice
Hot sauce
In a medium Dutch oven, heat the oil. Season the pork with salt and pepper and cook over high heat until browned.
Add the celery and onion and cook over moderate heat, stirring occasionally, until softened
Add the chile, garlic, chile powder, cumin and oregano and cook, stirring frequently, until fragrant, a couple of minutes is enough.
Add the stock and bring to a boil.
Add the carrots, potatoes, tomatoes and tomatillos, cover and simmer until the pork is cooked through, about 1/2 hour.
Transfer the pork to a plate and shred with two forks while continueing to simmer the stew until thickened, about 10 minutes.
Stir the shredded pork into the stew and season with salt, pepper and hot sauce. Serve it up with chopped cilantro, if you care for it.
I am not sure of the origin of tomatillos though? I know they're not tomatoes and are a heck of a lot easier to grow than tomatoes, but don't know where they came from.
TOMATILLO STEW
vegetable oil
1 1/2 pounds boneless pork, cut into 3-inch chunks(Loin, Butt, roast, doesn't matter just the leaner the better)
Salt and freshly ground pepper
2 large celery ribs, chopped
1/2 cup red onion, finely chopped
1 long green chile, seeded and finely diced
2 garlic cloves, minced
2 teaspoons chile powder
1 tablespoon ground cumin
1/2 teaspoon dried oregano
2 cups stock
1 cup diced carrots
4 cups russet potatoes, peeled and cut into 1-inch cubes
One Quart fresh or frozen tomatoes or 28-ounce can diced tomatoes
1 1/2 pounds tomatillos””husked, rinsed and cut into 1-inch dice
Hot sauce
In a medium Dutch oven, heat the oil. Season the pork with salt and pepper and cook over high heat until browned.
Add the celery and onion and cook over moderate heat, stirring occasionally, until softened
Add the chile, garlic, chile powder, cumin and oregano and cook, stirring frequently, until fragrant, a couple of minutes is enough.
Add the stock and bring to a boil.
Add the carrots, potatoes, tomatoes and tomatillos, cover and simmer until the pork is cooked through, about 1/2 hour.
Transfer the pork to a plate and shred with two forks while continueing to simmer the stew until thickened, about 10 minutes.
Stir the shredded pork into the stew and season with salt, pepper and hot sauce. Serve it up with chopped cilantro, if you care for it.
