Pork and Tomatillo Stew - 36g Carbs, 7.6g Fiber
From: www.foodandwine.com - Contributed by Andrew Murray
From: Best Recipes of 2007: Our Favorite Meat Dishes, Recipe of the Day, Delicious Food to Fuel a Workout, Pairing of the Day: March 2008 - Published October 2007
Good News This spicy Mexican-style stew is loaded with vegetables, including carrots, an excellent source of vitamins A and K. Andrew Murray makes it for his employees around harvest time. "It's our comfort food at the winery," he says. "And it's a nice excuse to stop for a few minutes and eat together, even when we're busy."
Active Time: 45 Min
Total Time: 1 Hr 20 Min
Servings: 4
2 Tbsp vegetable oil
1 1/2 lb 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 tsp mild chile powder
1 Tbsp ground cumin
Pinch of dried oregano
2 cups chicken stock or low-sodium broth
1 cup 1/2-inch-diced carrots
2 (6 oz) russet potatoes, peeled and cut into 1-inch dice
1 (28 oz can) diced tomatoes
1 lb tomatillos, husked, rinsed and cut into 1-inch dice
Hot sauce
Chopped cilantro, for garnish
Corn tortilla chips, for serving
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.
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.
Servings: 4
Nutrition per Serving: 503 Calories, 19g Fat, 4.7g Sat Fat, 36g Carbs, 7.6g Fiber
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