Spicy chile peppers, fresh tomatillos, and juicy pork tenderloin bring hearty, delicious flavor to this chile verde stew.
Preparation Time
45 mins
Cooking Time
40 mins
Total Time
1 hr 25 mins
Calories
281 Calories
Recipe Instructions
Step 1
Dust pork cubes in flour and season with salt and pepper.
Step 2
Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown pork in the hot oil, about 5 minutes. Set aside. Place tomatillos and garlic cloves into a baking pan.
Step 3
Broil tomatillos and garlic in the preheated oven for 7 minutes. Turn off the broiler and let rest in the oven for 15 minutes. Remove from the oven and let cool enough to handle, about 10 minutes. Mince roasted garlic.
Step 4
Heat remaining tablespoon oil in a pot over medium-high heat. Saute onion in the hot oil until softened, about 5 minutes. Add browned pork, chicken broth, minced garlic, cumin, oregano, and bay leaf; reduce heat to low and let simmer.
Step 5
Mix roasted tomatillos, serrano peppers, green chile peppers, and jalapeno pepper together in a bowl. Add to the pot. Continue to simmer over low heat until pork is tender and an instant-read thermometer inserted into the center of a cube reads at least 145 degrees F (63 degrees C), about 20 minutes. Stir in cilantro and remove bay leaf before serving.
Step 6
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Ingredients
1 bay leaf
salt and ground black pepper to taste
2 cups chicken broth
4 cloves garlic, minced
2 tablespoons olive oil, divided
1 jalapeno pepper, seeded and chopped
2 medium onion, chopped
0.5 cup all-purpose flour, or as needed
0.5 tablespoon ground cumin
0.125 cup chopped fresh cilantro
0.5 teaspoon chopped fresh oregano
3.5 pounds pork tenderloin, cut into 1/2-inch cubes
0.75 pound fresh tomatillos, husks removed and halved
0.5 pound serrano chile peppers, seeded and chopped
