I had quite a number of people who were on the trail workday request the recipe for my Tomatillo Pork Stew. Forgive me for the delay, but I had to: (A) remember it; (B) write it down; (C) stare at it for a while waiting on my brain to sign off on it.
JohnVee’s Tomatillo Pork Stew
March 2017
3-4lbs Pork Country Style Ribs (look for high dark meat ratio) or Pork Shoulder (sliced)
12 Tomatillos (skinned, washed, quartered)
1 Large white onion, diced
6 cloves garlic, minced
1 bunch Cilantro Stems, chopped (reserve leaves for serving)
1 jar Tomatillo Sauce (Frontera or Renfroe’s if available)
1 can Whole Peeled Tomatoes (28oz), crushed or chopped (do not use diced*1)
1 Red Bell Pepper, Roasted until black then skinned (or canned) *2
1 Jalapeno or Serrano, Roasted then skinned (or canned Diced Jalapeno)
***canned Chipotle Peppers in Adobo Sauce is optional for smoky heat***
1 cup Low Sodium Beef or Chicken Stock
2 tsp Worcestershire Sauce
6-12oz Dark Mexican Beer
16oz Sliced Mushrooms (or more)
2 cans Beans, drained & rinsed (Dark Red Kidney and Black are favorites)
some frozen corn or peas or both
Cornmeal, Plain Yellow to thicken as needed
Southwest Seasoning (can be bought or made*3)
Veg or Olive Oil
1/2tsp Cumin
1/2tsp Chili powder
1/2tsp dried thyme
Salt & Pepper as needed
White Sugar
1. Season pork with Southwest Seasoning. Heat oil over Medium in large heavy bottom pot. Brown pork in batches, removing to a plate.
2. Add onions and a little sugar. Stir frequently to soften and brown slightly.
3. Add garlic, stirring until aromatic (30-60 seconds) then tomatillo sauce. Stir and scrape bottom of pot. Add tomatoes with liquid. Add roast peppers. Add cilantro stems. Add stock and 6oz beer. Add Cumin, Chili Powder, Thyme.
4. Return pork to pot, submerging. Add more beer or stock to cover if needed.
5. Bring to boil over Medium Hi, then reduce to low to barely simmer for 45 minutes, covered. Stir occasionally.
6. Add mushrooms. Simmer 30 minutes longer.
7. Remove pork if it shreds easily. Shred when cool enough to handle and return to pot.
8. Add beans and some cilantro leaves, chopped. Add frozen corn. Simmer until warm.
9. Add beer or stock if too thick. Add cornmeal if too watery. (I will usually add enough liquid to need the cornmeal because it lends to the texture).
NOTES:
Anything that can be made by you will be better than canned: stock, roast peppers, etc. You can also skip the canned tomatoes and instead cook down an extra ~2lbs of sliced tomatillos and some chicken broth (do this in a separate pot prior to starting).
*1 Diced canned tomatoes usually include horrible things used as preservatives.
*2 Use whatever peppers you prefer for heat content.
*3 Emeril’s Southwest -
Emeril's Southwest Seasoning
