Latin Pork Tomatillo Stew Recipe

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

1. 1

   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.

2. 2

   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.

3. 3

   Meanwhile, take two pounds of tomatillos and husk them and rinse them and chop them into quarters.

4. 4

   Next, remove and discard the skin and seeds from the poblanos. Cut the chilies into 1-inch pieces.

5. 5

   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.