- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 231.2
- Total Fat: 12.0 g
- Cholesterol: 56.1 mg
- Sodium: 643.3 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 1.8 g
- Protein: 22.8 g
Tomatillo Green Chile Pork StewSubmitted by: KGIEBLER
IntroductionThis is SOOO good! It is so easy to make and can go with anything! Eat with tortillas, put it on rice or your been burrito...even with your eggs in the morning. Endless possibilities. Make in a big batch and freeze. This is SOOO good! It is so easy to make and can go with anything! Eat with tortillas, put it on rice or your been burrito...even with your eggs in the morning. Endless possibilities. Make in a big batch and freeze.
1 lb tomatillos (6-8 medium)
5 cloves garlic (seperated)
1 jalepeno (seeded and de ribbed)
1 Pablano Pepper
1/2 bunch Fresh Cilantro
1-2 lbs Pork Loin
1 T oil
1/2 T dried oregeno
1 cup ( i just use a can) chicken broth 99% fat free
-Place tomatillos cut side down and pablona on foil lined baking sheet along with 3 cloves of garlic with skin still on.
-Broil on high for 5-7 mins. Let cool and peel off skin on garlic and pablano (also deseed)
-Place tomatillos, roasted garlic, cilantro, pablona and jalepeno in food processor. Blend until smooth.
-Cube the pork into 1 ince chunks and brown in oil.
-place pork and tomatillo sauce in a crockpot
-Now, saute remaining garlic (chopped) and onion in the leftover drippings from the pork. (about 5 mins).
-Add oregeno and chicken broth and deglaze the pan.
-pour in the crockpot with pork/tomatillo and mix together
-cook on high for about 2 hours.
I serve this with rice. The longer you cook it down, the thicker it will get. I like it as like a soup served over rice. I hope you enjoy:)
Number of Servings: 4
Recipe submitted by SparkPeople user KGIEBLER.