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Green Chile and Tomatillo Pork Stew

Christina
  • 300 minutes
  • Serves 6

INGREDIENTS

6

tomatillos, husked and quartered

3

jalapenos, split lengthwise, (seeds and ribs removed, if you don’t want a lot of heat)

2 cups

chicken stock, plus more if needed

3 tbsp

grapeseed oil

1

3 – 5 pound pork shoulder, picnic or fresh ham (depending how many you want to feed or how much you want to have left over)

3

medium white onions, peeled and quartered

4

garlic cloves, peeled

3 tbsp

cumin

1 tbsp

salt

Freshly ground black pepper

1

bunch fresh cilantro, divided into small sprigs

1 cup

toasted and salted pepitas

1

block queso fresco, crumbled

1

bottle hot sauce

Corn tortillas, warmed