Central American · Recipes

Sopita: Pork & Tomatillo Stew

You will need:

  • 2-3 tbs olive oil
  • 2 lb boneless pork shoulder (or slice up a bone-in pork shoulder)*
  • 3 cloves garlic, chopped
  • 1 small white onion, sliced thin
  • 5-6 small tomatillos, chopped
  • 1 sweet pepper, chopped
  • 1-2 fresh jalapenos, chopped (optional- this depends on your love of spice)*
  • 2 cups chicken broth
  • 1 tsp dried oregano
  • 2 tsp cumin
  • salt and pepper, to taste
  • fresh cilantro

Serve with: fresh cilantro, sour cream, monterey-jack cheese

  1. Prepare your veggies  
  2. Heat oil in a large skillet and brown pork on all sides for about 15 minutes. Season with salt, oregano & cumin. Transfer to slow cooker, reserving juices in the pan.  
  3. Cook onion and garlic, tomatillos and peppers in remaining juices, stirring and scraping up any browned bits for about 4-5 minutes. Add a little salt while cooking. transfer juices and onions/garlic into slow
  4. Pour in chicken broth to cover the ingredients. Cook on low for 8 hours.  
  5. Shred cooked pork with a fork, and spoon into bowls.
  6. Add cilantro, cheese, and sour cream and enjoy:)

*Notes –

Allow for jalapeno seeds if you want the dish to be spicier.

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