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.
Course Main Course
Dish Type stew
Cooking Style Slow Cooking
Diet and Health healthy-ish
Ingredient pork, sweet potato
Prep Time 5mins
Cook Time 55mins
Total Time 1hr
Servings 4to 6
Author Amy Reiley
1tbspcooking oilsuch as canola or avocado oil
1medium yellow onionchopped
1tbspapple cider vinegar
2cupschicken stockplus more as needed
1lbprepared pork carnitasshredded to bite-sized pieces
1sweet potatoapprox. 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
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.