Mexican · Dinner
Pork Stew with Green Vegetables
A Mexican pork stew simmered with tomatillos, poblano, zucchini and green beans until the pork is tender and the sauce turns bright green and slightly thickened. Cumin, garlic and cilantro season the broth. Served with white rice and lime wedges for a warming, vegetable-heavy weeknight bowl.
$5
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
612Calories
45.3gProtein
31.8gFat
32.1gCarbs
6.9gSugar
6.8gFiber
870mgSodium
158mgChol
9.4gSat Fat
1420mgPotassium
95mgCalcium
4.2mgIron
1.1mcgVitamin B12
48mgVitamin C
gluten-free
protein-rich
high-fiber
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Cut the pork shoulder into 1-inch cubes, pat dry, season with salt, and roughly chop the tomatillo, poblano, onion, garlic, zucchini and cilantro as needed.
2
Sear
Heat vegetable oil in a heavy pot over medium-high heat. Brown pork cubes on all sides for 5 minutes until deeply golden.
3
Sweat and bloom
Lower heat to medium, add onion and garlic, cook 3 minutes until translucent, then stir in cumin and oregano for 30 seconds until fragrant.
4
Simmer
Add tomatillos, poblano and chicken stock. Bring to gentle simmer, cover, and cook 60 minutes over medium-low heat until pork is fork-tender.
5
Blitz and finish
Transfer sauce to blender, blitz 20 seconds until smooth, return to pot. Add zucchini and green beans, simmer 15 minutes uncovered until tender.
6
Plate
Stir in cilantro, adjust salt, spoon stew into bowl over white rice, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder
- 44 tomatillos (about 4.2 oz/120g)
- 11 poblano pepper
- 11 onion
- 4 cloves4 cloves garlic
- 11 small zucchini (about 2.8 oz/80g)
- 2.8 oz80g green beans
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp dried oregano
- 1 1/2 cup360ml chicken stock
- 2 tbsp2 tbsp vegetable oil
- 4 tbsp4 tbsp cilantro
- 22 lime wedge, for serving
- 1 cup150g cooked white rice, for serving
- salt, to taste
