Pork and Tomatillo Stew

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 346.3
  • Total Fat: 11.3 g
  • Cholesterol: 89.5 mg
  • Sodium: 431.6 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 4.7 g
  • Protein: 35.3 g

View full nutritional breakdown of Pork and Tomatillo Stew calories by ingredient
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Serve this spicy, flavorful stew with cornbread and a tossed salad for a full and hearty meal. Serve this spicy, flavorful stew with cornbread and a tossed salad for a full and hearty meal.
Number of Servings: 8


    2 pounds boneless pork ribs or loin, trimmed and cut in bite-size cubes
    salt and pepper
    1/4 cup flourc
    2 tablespoons olive oil
    1 1/2 cups diced celery
    1 cup chopped onion
    2 cloves garlic, minced
    2 cups chicken broth
    3 to 6 tablespoons drained jalapeno rings or chopped mild chile peppers
    1 cup julienne cut carrots
    2 medium potatoes, cut in small cubes
    1 pound tomatillos, husks removed, washed and diced
    2 cans (14.5 ounces each) diced tomatoes
    1 tablespoon ground cumin
    2 teaspoons chili powder
    pinch dried oregano
    hot sauce, to taste
    salt and pepper, to taste
    fresh chopped cilantro, optional


Sprinkle pork cubes lightly with salt and pepper; toss with the flour. Heat 2 tablespoons olive oil in a large skillet; add pork and sauté, stirring, until nicely browned; transfer to a 5 to 6-quart slow cooker. In the same skillet, adding a little more oil if needed, sauté the celery and onion until tender. Add garlic, chicken broth, and jalapeno peppers or mild peppers, stirring and scraping browned bits from the bottom of the skillet. Set aside.
Meanwhile, add to the slow cooker the carrots, potatoes, and tomatillos. Pour tomatoes over the top, then add the onion and celery mixture from the skillet. Stir to blend ingredients. Cover and cook on HIGH for 3 hours, or LOW for 6 hours. Add seasonings. Cook for 1 to 2 hours longer on HIGH or about 2 to 3 hours longer on LOW. Taste and adjust seasonings. Serve with a sprinkling of cilantro, if desired, and hot baked cornbread.
Serves 6 to 8.

Number of Servings: 8

Recipe submitted by SparkPeople user KEEYAHWE.

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