Unleash a flavor fiesta with our Latin Pork Tomatillo Stew, blending spicy chilies, zesty tomatillos, and mouthwatering pork for a stew that’s bursting with Latin flair!
One of our very good friends hosted a birthday party over the weekend. The theme was “Fiesta,” so I decided to bring Elderflower Sangria and a big pot of Latin Pork and Tomatillo Stew with homemade corn tortillas. This hearty stew was a big hit and disappeared quickly at the party!
At fewer than 350 calories per serving, this tomatillo pork stew is the perfect choice for a filling meal without the guilt. I’d highly recommend taking 30 minutes to make the homemade tortillas, as they bring something special to the table compared to the store-bought variety.
Table of Contents
Reasons to Love This Spanish Pork Tomatillo Stew
- I love the unique blend of tomatillos, chilies, and spices creates a tantalizingly tangy and spicy flavor.
- Packed with succulent pork, it’s a filling meal that comforts and satisfies.
- Its large serving size makes it ideal for family dinners or social events.
Recipe Ingredients
- Poblano Chilies: Mildly spicy with a smoky flavor, these chilies add depth and a subtle heat.
- Tomatillos: Tart and slightly fruity, tomatillos bring a unique, zesty flavor that brightens the dish.
- Serrano Chilies: Sharper and hotter than poblanos, Serrano Chilies inject a bold kick.
See the recipe card for full information on ingredients and quantities.
Variations
- Spice Level: For a milder spice level, reduce or omit the serrano chilies and cayenne pepper, for a spicier stew, add more serrano chilies, include jalapeños, or add a dash of hot sauce.
- Pork Loin Alternative: If you’re looking to vary the protein in your Latin Pork Tomatillo Stew, there are a couple of excellent alternatives to pork shoulder. Consider using pork loin, a leaner alternative that remains tender when cooked carefully. Alternatively, pork butt, similar to pork shoulder but with more marbling, offers a richer flavor and tenderness.
How to Make Latin Pork Tomatillo Stew
Step #1: Preheat your broiler to high and line a broiling pan with foil. Place the poblanos on the pan and broil close to the heat source, turning occasionally, until charred all over, about 10 minutes. Wrap the poblanos in foil and allow them to steam until cool enough to handle.
Step #2: Turn the oven to 325 degrees Fahrenheit (163 degrees Celsius). In a heavy 5-quart Dutch oven, combine garlic, salt, half of the chopped cilantro leaves, pork, green pepper, onions, serranos, cumin, and cayenne. Toss to combine. Cover and bake for 1 hour.
Step #3: Meanwhile, take two pounds of tomatillos…
and husk them and rinse them…
…and chop them into quarters.
Step #4: Next, remove and discard the skin and seeds from the poblanos. Cut the chilies into 1-inch pieces.
Step #5: Stir tomatillos and roasted poblanos into the Dutch oven. Cover and bake for 1 ½ to 2 hours longer, or until the meat is very tender. Stir in the corn and heat through. Serve in bowls and sprinkle with the reserved cilantro and cotija cheese. Serve with tortillas.
Expert Tip
Enhance the depth of flavor in your Latin Pork Tomatillo Stew by browning the pork pieces before adding them to the stew. Sear the pork in a hot pan until it develops a golden-brown crust on all sides. This process, known as the Maillard reaction, develops rich, complex flavors in the meat, adding an extra layer of savoriness to your stew. After browning, add the pork to the pot with the other ingredients and proceed with the recipe.
Frequently Asked Questions
The pork is properly cooked when it becomes fork tender, meaning it is very tender and easily breaks apart with a fork.
Absolutely! While the recipe is delicious as is, feel free to add vegetables like diced carrots, zucchini, or potatoes for extra nutrition and flavor. Adding black beans can also enhance the stew’s heartiness and protein content. Just remember to adjust the cooking time accordingly.
Storage Info
Store the Latin Pork Tomatillo Stew in an airtight container in the refrigerator for up to 3-4 days. For longer storage, it freezes well; freeze in sealed containers or heavy-duty freezer bags for up to 3 months. Thaw in the refrigerator overnight before reheating.
To reheat, gently warm the stew on the stove over medium heat, stirring occasionally, until heated through. It’s also microwave-friendly; use a microwave-safe dish, cover, and heat on medium, stirring periodically.
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Latin Pork Tomatillo Stew Recipe
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Ingredients
- 4 poblano chilies
- 1 bunch cilantro - chopped, divided
- 1 green bell pepper - chopped
- 3 garlic cloves - minced
- 1 1/2 teaspoon salt
- 2 lbs boneless pork shoulder - cut into 3/4-inch pieces
- 2 medium onions - finely chopped
- 3 serrano chilies - seeded and minced
- 1 teaspoon ground cumin
- 1/4 tsp cayenne
- 2 lbs tomatillos
- 16 ounce can of corn - drained
- 1/2 cup cotija cheese - for garnish
Instructions
- Preheat your broiler to high and line a broiling pan with foil. Place the poblanos on the pan and broil close to the heat source, turning occasionally, until charred all over, about 10 minutes. Wrap the poblanos in foil and allow them to steam until cool enough to handle.
- Turn the oven to 325 degrees Fahrenheit (163 degrees Celsius). In a heavy 5-quart Dutch oven, combine garlic, salt, half of the chopped cilantro leaves, pork, green pepper, onions, serranos, cumin, and cayenne. Toss to combine. Cover and bake for 1 hour.
- Meanwhile, take two pounds of tomatillos and husk them and rinse them and chop them into quarters.
- Next, remove and discard the skin and seeds from the poblanos. Cut the chilies into 1-inch pieces.
- Stir tomatillos and roasted poblanos into the Dutch oven. Cover and bake for 1 ½ to 2 hours longer, or until the meat is very tender. Stir in the corn and heat through. Serve in bowls and sprinkle with the reserved cilantro and cotija cheese. Serve with tortillas.
NOTES
Nutrition
Really tasty! Our oven is broken so I grilled all the peppers, onion, and garlic; then did pulled pork, and combined everything in a stew pot. I think next time I’m going to double the veggies.