Plate tomatillo and pork stew over rice

Pork Tomatillo Stew

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours

A robust Italian style stew that's part chili.


  • 1 pound pork loin boneless country style ribs, cut in small 1 inch cubes
  • ¼ cup vegetable oil
  • ½ cup orange juice
  • 1 cup beef broth
  • 3 Tomatillo's, peeled and diced
  • 4 Roma tomatoes, diced
  • ½ onion sliced thin
  • 4 garlic cloves, peeled and minced
  • 2 teaspoon crushed red pepper
  • 2 tablespoon fresh cilantro leaves, chopped
  • 1 15 ounce cans black beans with liquid

Sour Cream & Lime

  • ⅓ cup Sour Cream
  • 1 teaspoon lime juice

Serve with

  • ½ Avocado, skin removed and sliced
  • Cooked rice


  1. In a 1.5 quart heavy saucepan combine the orange juice, broth and Tomatillo's. Cook over low heat for about 20 minutes.
  2. While sauce is cooking, heat oil in large skillet and saute garlic for 1-2 minutes
  3. Add the pork and brown on all sides.
  4. Use a slotted spoon to remove pork from skillet and transfer to the Tomatillo mixture.
  5. In the same skillet brown the onions and add to the Tomatillo and pork mixture.
  6. Add the Roma tomatoes, crushed red peppers, and cilantro to the Tomatillo mixture and cook over low heat for 1 hour. Stir occasionally.
  7. Add the Black Beans including the liquid, cook uncovered for an additional 30 minutes.

Sour Cream & Lime

  1. Mix ¼ cup sour cream with 1 teaspoon lime juice and chill until ready to serve.

Serve With:

  1. Cook rice according to package directions right before serving.
  2. Serve over tomatillo and pork mixture over rice. Top with sliced avocado and a dollop of lime sour cream

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 791Total Fat: 42gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 135mgSodium: 315mgCarbohydrates: 51gFiber: 15gSugar: 7gProtein: 53g

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Plate tomatillo and pork stew over rice

Pork Tomatillo Stew made with Black Beans

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