A Mexican-style stew with a real kick that is loaded with vegetables, served alongside creamy, spicy, comforting mashed potatoes. What could be better?
Pork and Tomatillo Stew (Recipe from Food & Wine Magazine)
2 tablespoons vegetable oil
1 1/2 lbs boneless pork loin, cut into 3-inch chunks
salt and pepper
2 large celery ribs, finely diced
1 small onion finely diced
1 Anaheim chile, seeded and finely diced
2 garlic cloves, minced
2 teaspoons mild chile powder
1 tablespoon ground cumin
Pinch of dried oregano
2 cups chicken stock
1 cup 1/2-inch diced carrots
Two 6-ounce russet potatoes, peeled and cut into 1-inch dice
One 28-ounce can diced tomatoes
1 pound tomatillos—husked, rinsed and cut into 1-inch dice
Chopped cilantro for garnish
Corn tortilla chips, for serving (optional)
1.) In a medium casserole or Dutch oven, heat the oil. Season the pork with salt and pepper and cook over high heat until browned on 2 sides, about 2 minutes per side. Add the celery and onion and cook over moderate heat, stirring occasionally until softened, about 7 minutes. Add the diced chile, garlic, chile powder, cumin and oregano and cook, stirring frequently, until fragrant, about 3 minutes. Add the chicken stock and bring to a boil. Add the carrots, potatoes, tomatoes and tomatillos, cover and simmer over low heat until the pork is cooked through, about 25 minutes.
2.) Transfer the pork to a plate and shred with two forks. Meanwhile simmer the stew over moderate heat until thickened, about 10 minutes. Stir the shredded pork into the stew and season with salt, pepper and hot sauce. Ladle the stew into bowls, garnish with chopped cilantro and serve with a few tortilla chips.
The stew can definitely be made-ahead and refrigerated and reheated gently!
The stew can also be served atop corn tortilla chips as an appetizer, fancy nacho or amuse-bouche at a dinner party! It’s a great way to kick-off a Mexican-style dinner. Then use any left-overs for your own dinner the next night.
Chipotle and White Cheddar Zebra & Purple Mashed Potatoes
For the mashed potatoes we used a combination of Zebra potatoes (notice their thin barely-there striped pink and yellow skin) and Peruvian purple potatoes.
Both of these varieties are available at the Farmer’s Market. They are soft, cook quickly and have a nutty flavor. We cooked them first and then peeled them lightly, leaving traces of skin on.
Everyone has their favorite way of preparing mashed potatoes. We only suggest that as an accompaniment to the stew you mash in 1 cup grated white cheddar cheese and 2 teaspoons of pureed chipotle chiles in adobo. (Courtesy of: Bon Appétit) *You can vary the above based on how many potatoes you are preparing and how spicy you wish them to be. We used 8 potatoes for the amounts represented above.