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Nutritional Info
  • 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

View full nutritional breakdown of Tomatillo Green Chile Pork Stew calories by ingredient
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Tomatillo Green Chile Pork Stew

Submitted by: KGIEBLER

Introduction

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. 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.
Number of Servings: 4

Ingredients

    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 onion
    1 T oil
    1/2 T dried oregeno
    1 cup ( i just use a can) chicken broth 99% fat free

Directions

-Shuck tomatillos and cut in half
-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.






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Member Ratings For This Recipe

  • This seemed really elaborate to make at first but it really wasn't. I was doing double the amount and was worried it wouldn't come out right but it did! It was super yummy and my whole family liked it. Even my mom! I'm definately going to make this again. - 5/23/11

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  • I used country ribs and added a drained can each of hominy & chick peas instead of serving over rice. Used a granny smith apple for 1/2 of tomatillos - still was great stuff! - 1/25/11

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  • I also do it a little different by using a pound of green chile rather than jalapeno or poblanos. It is very good and good for you :-) - 1/8/11

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  • I have made this for years, but done it differently. Will try broiling this time.

    This is one of my favorite dishes that was shared by a friend many years ago.

    Thanks for sharing, - 9/4/10

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  • Really good recipe!! - 2/20/10

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  • This is a true Mexican recipe and one of my favorites. You can use the same green sauce for enchiladas, burritos and chilaquiles; or to cook chicken, pork or vegetables (like Mexican "verdolagas"- purslane?). Adds flavor to anything while keeping it low fat & low cal. - 2/18/10

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  • i have made this but i keep the tomatillos dressing on the side instead of adding it to the pork, works just as well, and is super delicious!! - 1/27/10

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  • I added a couple of roma tomatoes, a splash of lime juice, and cut out the cilantro because I didn't have it. - 1/10/10

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