Tart Summer Pork Stew with Tomatoes and Tomatillos Recipe

INGREDIENTS

2 tbsp

extra-virgin olive oil

whole shallot (diced)

2 cloves

garlic (diced)

1 lb

pork rib-eye pork chops (bone-in)

1 cup

dry white wine

1 lb

tomatoes (seeded and chopped)

1 lb

tomatillos (wrappers removed, chopped)

2 cups

chicken stock

whole bay leaf

3 tbsp

chopped cilantro

1 tsp

chopped fresh oregano

1/2 tsp

salt

1/2 tsp

black pepper

2 tsp

cornstarch

1/4 cup

cold water

Chopped fresh parsley (for garnish)