- 2 Tbs. canola oil
- 1 boneless pork loin, about 1 1/2 lb., cut into 2-inch chunks
- Kosher salt, to taste, plus 1/2 tsp.
- Freshly ground pepper, to taste
- 1 yellow onion, roughly chopped
- 1 jalapeño chili, seeded and finely diced
- 3 garlic cloves, minced
- 2 tsp. mild chili powder
- 1 Tbs. ground cumin
- Pinch of dried oregano
- 1 Tbs. all-purpose flour
- 1 3/4 cups reduced-sodium chicken broth
- 1 carrot, peeled and cut into 1/2-inch dice
- 3/4 lb. russet potatoes, peeled and cut into 1-inch dice
- 1 can (28 oz.) diced tomatoes, thoroughly drained
- 1 lb. tomatillos, husked, rinsed and cut into 1-inch dice
- Hot-pepper sauce, such as Tabasco
- Chopped fresh cilantro for garnish
- Corn tortilla chips for serving
Directions:Place a Dutch oven or other large, heavy pot over high heat and add the oil. Season the pork generously with salt and pepper. Add to the pot and sear on all sides until browned, about 2 minutes per side. Add the onion, reduce the heat to medium and cook, stirring occasionally, until the onion is softened, about 7 minutes.
Add the chili, garlic, chili powder, cumin, oregano and the 1/2 tsp. salt. Cook, stirring frequently, until the mixture is aromatic, about 3 minutes. Add the flour, stir to make a paste and cook for 1 minute more. Whisk in the broth and bring to a simmer. Add the carrot, potatoes, tomatoes and tomatillos. Cover partially, reduce the heat to low and simmer until the pork is very tender, about 45 minutes.
Using a slotted spoon, transfer the pork to a plate. Increase the heat to medium-high and continue to simmer the stew until thickened, about 10 minutes. Shred the pork with 2 forks. Return the pork to the stew and season with salt, pepper and hot sauce.
Ladle the stew into bowls, garnish with cilantro and serve immediately with tortilla chips. Serves 4.
Pork and Tomatillo Stew | Williams-Sonoma