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photo Pork and Tomatillo Stew Recipe | Say Mmm

Pork and Tomatillo Stew

Good News This spicy Mexican-style stew is loaded with vegetables, including carrots, an excellent source of vitamins A and K. Andrew Murray makes it for his employees around harvest time. "It's our comfort food at the winery," he says. "And it's a nice excuse to stop for a few minutes and eat together, even when we're busy."
4 Servings - 1 hr 20 min - foodandwine.com
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Servings:4  | Calories:418 | Total Fat:16g  | Chol:107mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 16g
25 %
Sat Fat 3g
15 %
Total Carb 28g
9 %
Fiber 7g
28 %
Sugars 9g
---
Cholesterol 107mg
36 %
Sodium 1269mg
53 %
Protein 42g
85 %
Calories:
52% Boneless pork loin
24% Others combined
15% Vegetable oil
8% Can diced tomatoes
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

2 tablespoons vegetable oil
1 1/2 pounds boneless pork loin, cut into 3 inch chunks
Salt and freshly ground pepper
2 large celery ribs, finely diced
1 small red onion, finely diced
1 Anaheim chile, seeded and finely diced
2 garlic cloves, minced
2 teaspoons mild chile powder
1 tablespoon ground cumin
Pinch of dried oregano
2 cups chicken stock or low-sodium broth
1 cup 1 / 2-inch-diced carrots
Two 6 ounce russet potatoes, peeled and cut into 1 inch dice
One 28 ounce can diced tomatoes
1 pound tomatillos—husked, rinsed and cut into 1 inch dice

 Directions : View recipe directions on foodandwine.com
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