Pork and Tomatillo Stew

Last year, I discovered cooking magazines. I am already addicted to several magazines and much to my husband's dismay, I acquired two more. I call them prescriptions instead of subscriptions....because I must have them to live!

Food & Wine is my favorite one. I have found so many great recipes in this magazine, many of them are sitting in my to be tried file. Don't tell The Mister, but I just ordered Gourmet and Cooks Illustrated!

I made the Pork and Tomatillo Stew from the October 2007 issue and it was great. Keith said it tasted like something he would make which to me is the ultimate compliment. It didn't take very long to put together and would have taken even less time if I had used my food processor to chop the veggies, but I had two babies sleeping and didn't want to wake them.



Pork and Tomatillo Stew
from Food & Wine October 2007

* 2 tablespoons vegetable oil
* 1 1/2 pounds boneless pork loin, cut into 3-inch chunks
* Salt and freshly ground pepper
* 2 large celery ribs, finely diced
* 1 small red onion, finely diced
* 1 Anaheim chile, seeded and finely diced
* 2 garlic cloves, minced
* 2 teaspoons mild chile powder
* 1 tablespoon ground cumin
* Pinch of dried oregano
* 2 cups chicken stock or low-sodium broth
* 1 cup 1/2-inch-diced carrots
* Two 6-ounce russet potatoes, peeled and cut into 1-inch dice
* One 28-ounce can diced tomatoes
* 1 pound tomatillos—husked, rinsed and cut into 1-inch dice
* Hot sauce
* Chopped cilantro, for garnish
* Corn tortilla chips, for serving


1. In a medium casserole or Dutch oven, heat the oil. Season the pork with salt and pepper and cook over high heat until browned on 2 sides, about 2 minutes per side. Add the celery and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the diced chile, garlic, chile powder, cumin and oregano and cook, stirring frequently, until fragrant, about 3 minutes. Add the chicken stock and bring to a boil. Add the carrots, potatoes, tomatoes and tomatillos, cover and simmer over low heat until the pork is cooked through, about 25 minutes.

2. Transfer the pork to a plate and shred with two forks. Meanwhile, simmer the stew over moderate heat until thickened, about 10 minutes. Stir the shredded pork into the stew and season with salt, pepper and hot sauce. Ladle the stew into bowls, garnish with chopped cilantro and serve with a few tortilla chips.

MAKE AHEAD The stew can be refrigerated overnight. Reheat gently.

NOTES One serving: 503 cal, 19 gm fat, 4.7 gm sat fat, 36 gm carb, 7.6 gm fiber.