Pork Tomatillo Stew made with Black Beans
A tasty Mexican pork stew recipe made with tomatillos and black beans. Perfect weekend dinner and the leftovers taste even better the next day. Depending on your personal taste you can adjust my version of Pork Tomatillo Stew to your personal taste. Wonderful served over Cilantro Lime Rice or Garlic Butter Rice.
Pork Tomatillo Stew
Ingredients
- 1 pound pork loin boneless country style ribs cut in small 1 inch cubes
- 1/4 cup vegetable oil
- 1/2 cup orange juice
- 1 cup beef broth
- 3 Tomatillo’s peeled and diced
- 4 Roma tomatoes diced
- 1/2 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
- 1/3 cup Sour Cream
- 1 teaspoon lime juice
Serve with
- 1/2 Avocado skin removed and sliced
- Cooked rice
Instructions
- In a 1.5 quart heavy saucepan combine the orange juice, broth and Tomatillo's. Cook over low heat for about 20 minutes.
- While sauce is cooking, heat oil in large skillet and saute garlic for 1-2 minutes
- Add the pork and brown on all sides.
- Use a slotted spoon to remove pork from skillet and transfer to the Tomatillo mixture.
- In the same skillet brown the onions and add to the Tomatillo and pork mixture.
- Add the Roma tomatoes, crushed red peppers, and cilantro to the Tomatillo mixture and cook over low heat for 1 hour. Stir occasionally.
- Add the Black Beans including the liquid, cook uncovered for an additional 30 minutes.
Sour Cream & Lime
- Mix 1/4 cup sour cream with 1 teaspoon lime juice and chill until ready to serve.
Serve With:
- Cook rice according to package directions right before serving.
- Serve over tomatillo and pork mixture over rice. Top with sliced avocado and a dollop of lime sour cream
Nutrition
Traditionally this pork stew is made with a dark beer, I choose to substitute a beef broth instead. When I went to make the recipe I realized was out of jalapenos, gasp!! what to do? I always have red pepper flakes on hand so I made my pork stew recipe with crushed red pepper flakes, it works great.
If you have never cooked with Tomatillo’s, they are slightly tart and fruity. Tomatillos are available at any time of the year in most grocery stores.
The little 1.5 quart Staub Petite French Oven is the perfect cooking vessel for stews and chilies for a two-person household. Be warned that you may want to double the recipe, yes it’s that good.
Ingredients
What you need to make this delicious stew:
- Pork loin boneless country-style ribs
- Orange juice
- Beef broth
- Tomatillos
- Roma tomatoes
- Onion
- Garlic cloves
- Crushed red pepper
- Fresh cilantro leaves
- Black beans
- Sour Cream
- Lime juice
- Avocado
- Cooked rice
Instructions
- In a 1.5 quart heavy saucepan combine the orange juice, broth, and Tomatillos. Cook over low heat for about 20 minutes.
- While sauce is cooking, heat oil in a large skillet and saute garlic for 1-2 minutes
- Add the pork and brown on all sides.
- Use a slotted spoon to remove pork from the skillet and transfer to the Tomatillo mixture.
- In the same skillet brown the onions and add to the Tomatillo and pork mixture.
- Add the Roma tomatoes, crushed red peppers, and cilantro to the Tomatillo mixture and cook over low heat for 1 hour. Stir occasionally.
- Add the Black Beans including the liquid, cook uncovered for an additional 30 minutes.
- Mix 1/4 cup sour cream with 1 teaspoon lime juice and chill until ready to serve.
How to peel Tomatillos
Place the tomatillos in boiling water for 10-15 seconds and remove with a slotted spoon. You can now easily pull off the papery outer covering peel from the tomatillos. Also, the sticky film disappears in the hot water.
What other cuts of pork are best for stew?
- Pork shoulder is a fattier and flavorful cut that needs to cook for a long time, I would use this if using my crockpot.
- Pork tenderloin is leaner and cooks up tender in a shorter time.
What to serve with pork stew?
This stew doesn’t need much, just serve over rice or with homemade cornbread.
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