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Pork Stew in Tomatillo Sauce




Source of Recipe


by Marsha, from "The Gourmet Slow Cooker" by Lynn Alley (Ten Speed Press, 2003)


Recipe Introduction


If you don't want to take the time to make the tomatillo sauce, you can use a jar of sauce. Most supermarkets carry it, usually in the Mexican food aisle. Then, all you have to do is pick up the recipe where it says to add the tortilla, etc. It makes a delicious rice bowl.


List of Ingredients




3 pounds tomatillos, husked and rinsed
6 to 8 serrano chiles, stemmed and seeded
1 white onion, chopped
2 cloves garlic, minced
1 corn tortilla, chopped
2 cups chicken stock, plus more as needed
Pinch ground fennel
3 tablespoons vegetable oil
2-1/2 pounds lean pork stew meat, cut into 1-1/2-inch cubes
2 tablespoons chopped cilantro
Salt
4 ounces Mexican queso fresco or feta cheese, crumbled (optional)

Recipe



• To prepare vegetables: Preheat broiler. Put tomatillos, chiles, onion and garlic on baking sheet. Broil, turning occasionally, for 5 to 7 minutes or until blackened. Remove from broiler. Transfer to cutting board. When cool enough to handle, chop vegetables.

• To make sauce: Transfer vegetables to blender. Add tortilla, chicken stock and fennel. Puree until almost smooth. Add more stock as needed to reach consistency you prefer.

• To prepare meat: Heat large saute pan over medium-high heat. Add oil. Working in batches if necessary, add pork. Cook, turning cubes, for 8 to 10 minutes or until browned on all sides.

• To assemble and cook: Using tongs, transfer meat to slow cooker. Add sauce and cover. Cook on low for 6 to 8 hours or until meat is very tender. About 10 minutes before serving, stir in cilantro and salt to taste. To serve: Transfer to serving dish. Sprinkle with cheese. Serve immediately.

• Makes 4 to 6 servings