🛒 Ingredients:
For the Stew:
2 lbs pork shoulder or pork loin (cut into 1-inch cubes)
2 tbsp vegetable oil
1 medium onion (chopped)
3 cloves garlic (minced)
6 roasted green chilies (chopped)
2 cups chicken broth
1 cup tomatillo salsa or pureed tomatillos
1 tsp cumin
1 tsp oregano
Salt and pepper (to taste)
Optional Garnish:
Fresh cilantro (chopped)
Lime wedges
🔥 Instructions:
Brown the Pork 🥩:
Heat the oil in a large pot over medium-high heat.
Season the pork cubes with salt and pepper, then sear them in batches until browned on all sides. Remove and set aside.
Sauté Aromatics 🧄:
In the same pot, sauté the onion until softened. Add garlic and cook for 1 minute until fragrant.
Build the Stew 🍲:
Stir in the chopped roasted green chilies, tomatillo salsa, cumin, and oregano.
Return the pork to the pot and pour in the chicken broth. Stir to combine.
Simmer 🔥:
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1½ to 2 hours, or until the pork is tender and the flavors have melded together.
Serve 🍴:
Ladle the stew into bowls and garnish with fresh cilantro and a squeeze of lime juice. Serve with warm tortillas or over steamed rice.
✨ Pro Tip: For extra heat, add a diced jalapeño or serrano pepper while sautéing the onion. This stew tastes even better the next day! 🥳