Central American · Recipes

Sopita: Pork & Tomatillo Stew

You will need:

  • 2 tbs vegetable oil
  • 2 lb boneless pork shoulder (or slice up a bone-in pork shoulder)*
  • 3 cloves garlic, chopped
  • 1 small white onion, sliced thin
  • 7-8 tomatillos, chopped or 24 oz can tomatillos, drained
  • 1 can diced green chiles
  • 1-2 fresh jalapenos, chopped (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. Transfer to slow cooker, reserving juices in the skillet  
  3. Cook onion and garlic in remaining juices, stirring and scraping up any browned bits for about 4-5 minutes. transfer juices and onions/garlic into slow cooker
  4. Add tomatillos, chiles, jalapenos, oregano, cumin, salt and pepper. 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.

For this recipe, I used a bone-in pork shoulder. I first trimmed the fat from the meat before it slicing it from the bone.

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