Warming Tomatillo and Pork Stew with Sweet Potatoes and Spice
This pork stew will warm your body from the inside out with its complex layers flavor and texture. From the sweet and sour flavor of tomatillo to the richness of pork carnitas, it's a satisfying dish that can go from raw ingredients to the table in an hour or less.
Ingredients
- 8 oz tomatillos husks removed
- 1 tbsp cooking oil such as canola or avocado oil
- 1 medium yellow onion chopped
- 1 cloves garlic finely chopped
- 1/2 tsp dried oregano
- 1 tsp ground cumin
- 1 tbsp apple cider vinegar
- 2 cups chicken stock plus more as needed
- 1 lb prepared pork carnitas shredded to bite-sized pieces
- 1 sweet potato approx. 12-14 oz, chopped into 1/2-inch pieces (bite size)
- salt and freshly ground black pepper
- cooked white rice or thick flour tortillas for serving
Instructions
- Broil the whole tomatillos on a sheet pan for 10 minutes, flipping once.
- Allow the tomatillo to cool for 5 minutes before chopping. Set aside.
- Heat the cooking oil over medium-high heat. Add the onions and sauté until they become translucent,, about 5-6 minutes.
- Add the garlic, cumin and oregano and sauté for an additional minute.
- Turn the heat to high and add the cider vinegar to deglaze the pan, scraping any brown bits of onion or garlic from the bottom of the pan.
- Pour in the chicken stock and add the tomatillos, pork and sweet potato chunks. Bring to a boil and reduce heat to a simmer, cover and continue to cook for 30-40 minutes, until the potatoes are tender. Season with salt and pepper to taste.
- Serve over warm, white rice or tortillas.