Tomatillo Green Chile Pork Stew
(8)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
1 lb tomatillos (6-8 medium)5 cloves garlic (seperated)1 jalepeno (seeded and de ribbed)1 Pablano Pepper1/2 bunch Fresh Cilantro1-2 lbs Pork Loin1 onion1 T oil1/2 T dried oregeno1 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.
Servings Per Recipe: 4
Nutritional Info 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

Member Reviews
  • MAKI34
     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
  • ANGEL1066
     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
  • LIVINGONMYTERMS
     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
  • LOVETOLAUGH8
     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
  • CAROLANN27
     Really good recipe!! - 2/20/10
  • VBRABATA
     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
  • RAECHELRAE
     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
  • LINDSAYHENNIGAN
     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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