Pork and Green Tomatillo Stew
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Ingredients
2 tablespoons extra virgin olive oil
700g (1 1/2lbs) boneless pork shoulder or neck, cut into 3-inch chunks
salt and freshly ground black pepper
2 large celery sticks, finely diced
175g (6oz) red onion, finely diced
2 medium sized carrots (175g/6oz), peeled and chopped into 1cm (1/2 inch) cubes
1 red chilli, seeded and finely diced
2 garlic cloves, crushed
2 teaspoons medium hot chilli powder
1 tablespoon roasted and ground cumin
1 tablespoon marjoram, chopped
450ml (16fl oz) homemade chicken stock
450g (1lb) potatoes, peeled and diced
1 x 400g (14oz) tin chopped tomatoes
450g (1lb) green tomatoes or tomatillos—husked, rinsed and cut into 2.5cm (1 inch) dice
1 tablespoon chipotle in adobo, chopped
chopped coriander, for garnish
corn tortillas, for serving
Method
Heat the olive oil in a medium casserole. Season the pork with salt and freshly ground black pepper. Toss the pork cubes in batches and cook over a high heat until browned all over. Add the celery, onion and carrot and cook over a moderate heat, stirring occasionally, until softened, about 4-5 minutes.
Add the diced chilli, garlic, chilli powder, cumin and marjoram. Cook stirring frequently, until fragrant, about 3 minutes.
Add the chicken stock and bring to a boil. Add the potatoes and cook for 15 minutes or until both meat and potatoes are tender. Add the chopped green tomatoes or tomatillos and chipotle en adobo. Cover and simmer over low heat until the pork is cooked through, 25 - 30 minutes.
Taste and correct the seasoning. Ladle the stew into bowls. Scatter with lots of coriander and serve with tortillas.
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