Pork and Potato Stew with Chili Verde
- 1 and 1/2 lbs fresh tomatillos
- 3 fresh serrano or jalapeno chilies
- 3 fresh poblano chilies, roasted and peeled, seeded and chopped
- 1 large onion, roughly chopped
- 4 cloves garlic
- 1 large bunch fresh cilantro, roughly chopped, divided
- 2 tsp ground cumin
- kosher salt and black pepper to taste
- 3 tbs olive oil
- 3 lbs pork shoulder or loin, trimmed of excess fat and cut into 1/2 inch cubes.
- 1 lb Yukon gold potatoes, scrubbed and cut into 1/2 inch cubes
- 2 cups chicken stock
This stew is nicely spicy, rich in flavor and absolutely delicious. It is necessary to use fresh chili peppers for this recipe, but you can mix and match mild and hot varieties depending on your taste.
- Remove the papery husks from the tomatillos and wash to remove the stickiness.
- Place in a sauce pan big enough to hold them with the serranos or jalapenos and cover with water.
- Bring to a boil and simmer for 5-8 minutes until the tomatillos and chilies are soft but not bursting.
- Drain off the water and place in a blender along with the poblanos, onion, garlic, 3/4 of the chopped cilantro and the cumin. Blend to puree.
- Taste then season with salt and pepper.
- At this point you may choose to serve some of this salsa with tortilla chips.
- Heat the olive oil in a large skillet or dutch oven that has a cover.
- Add the pork and when the pork is beginning to brown, add the potatoes and continue to brown until the potatoes begin to take color as well. About 8-10 minutes.
- Add about 4 cups or more of your chile verde sauce, along with the chicken stock.
- Bring to a good simmer, cover and reduce heat.
- Allow to simmer for 60 to 90 minutes or until the pork is very tender.
- Garnish with the remaining cilantro and serve with flour tortillas, beans and rice.