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Slow Cooker Green Chile and Tomatillo Pork Stew - Martha Stewart Recipes
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| This slow-cooked pork shoulder only gets better with time; save any leftovers...This is a very versatile dish; it can be cooked in advance, in the oven or in a slow cooker. If you use a slow cooker, brown pork on stovetop first then transfer to slow cooker with the onion-pepper puree and seasonings. Allow 8-10 hours cook time, until pork is tender and falling apart.Expand Mad Hungry, April 2011 Yield Serves 6 to 8 Add to Shopping List Ingredients | |
| 6 | tomatillos, husked and quartered |
| 3 | jalapenos, split lengthwise, seeds and ribs removed if you don't want a lot |
| of heat | |
| 2 cups | chicken stock, plus more if needed |
| 3 tablespoons | grape seed oil |
| 1 | pork shoulder, picnic or fresh ham 3-5 lbs (depending how many you want to |
| feed or how much you want to have left over) | |
| 3 medium | white onions peeled and quartered |
| 4 | garlic cloves, peeled |
| 3 tablespoons | cumin |
| 1 tablespoon | salt |
| Freshly ground black pepper | |
| 1 bunch | fresh cilantro, divided into small sprigs |
| 1 cup | toasted and salted pepitas |
| 1 block | queso fresco, crumbled |
| 1 bottle | hot sauce |
| Corn Tortillas, warmed | |
Directions
Preheat oven to 325 degrees Fahrenheit.
Combine tomatillos, jalapenos, and 1/4 cup of chicken stock in a saucepan.
Bring to a simmer over medium heat and cook until the tomatillo begins to
break down and get soft. Remove from heat.
Heat a large, oven-safe Dutch oven over medium-high heat and add grape seed
oil. Add pork to hot pan and brown well on all sides. Remove pork from pan and
pour off most of the oil and fat. Reserve some fat in pan.
Add tomatillo, jalapeno, onion, and garlic to food processor and puree until
smooth. Return pork pan to medium heat and add puree to the reserved fat in
pan. Add cumin and salt, and heat through.
Add the rest of chicken stock into pot with puree and stir to combine.
Nestle pork back into the pot of puree and stock. The pork should be covered
about 3/4 of the way. Add more stock if needed. Cover and put in preheated
oven for about 3-4 hours, until pork is tender and falling apart. Turn the
pork at least once halfway through the cook time. Using two forks, shred the
pork a bit and mix it through the sauce to get the flavor incorporated into
all the pork. Taste and add salt and pepper if needed.
Serve pork stew right out of the pot and top with garnishes (cilantro, queso
fresco, pepitas, and hot sauce). Serve heated corn tortillas on the side for
dipping and scooping.
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