The temperature these days seems to be holding in the low 50s and a little less in the evenings. It’s not quite cold enough for a heavy stew, but something a little lighter yet filled with delicious ingredients seems so appropriate now. This recipe is the perfect make-ahead pork and vegetable stew to have on a busy weekend, especially after your trick or treaters get home! Click this link to see my quick how-to video.
This is a perfect make-ahead stew for a busy weeknight meal. It tastes even better the next day.
- 2 tablespoons canola oil
- 1 ½ lbs boneless pork shoulder, cut into 2-3” thick slices
- Kosher salt
- Ground black pepper
- 1 cup celery, ½” dice, about 3 ribs
- 1 cup red onion, ½” dice
- 2 garlic cloves, finely diced
- 2 teaspoons mild chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 cup carrots, ½” dice, about 3
- 2 cups chicken or vegetable stock
- 1 – 14 oz can fire roasted diced tomatoes
- 1 – 10 oz can Rot-el tomatoes with mild chilis
- 1½ cups tomatillos, husked, rinsed and cut ½” dice, about ½ lb.
- 1 – 14 oz can of hominy (posole) corn, drained and rinsed
- Zest and juice of 1 lime
- ½ cup loosely packed cilantro leave, lightly chopped
- Sour cream, optional garnish
- Season Chef’s Tomatillo-Avocado Salsa, optional garnish
- Season the pork with salt and pepper. In a medium casserole or Dutch oven, heat the oil and cook the pork over high heat until browned on both sides, about 2 minutes per side. Remove and set aside in a bowl.
- Add a little more oil if needed and sauté the celery, onion and garlic with ½ teaspoon each of salt and pepper, over medium heat, stirring occasionally, until soft and lightly golden, about 5 minutes.
- Add the dry spices and cook for 30 seconds.
- Add the chicken stock and scrape up the brown bits from the bottom of the pot. Add the tomatoes and bring to a boil.
- Add the pork back in along with the carrots and tomatillos, cover and simmer over low heat until the pork is cooked through, about 30 minutes. Halfway through the cook time remove the lid.
- Pull the pork out and set on a plate. Raise the heat on the pot and bring it to a steady medium boil for 10 minutes to help reduce a little of the liquid.
- Shred the meat with two forks and add back to the pot along with the hominy and cook 5 minutes more.
- Remove from heat and add in the lime zest, juice and cilantro.
- Ladle the stew into bowls, garnish with sour cream and Tomatillo-Avocado Salsa. Serve with tortilla chips if desired too.
This stew can be easily made in to a vegetarian dish. Simply swap out the pork for the same amount (1½ lbs) of sweet potato, peeled and cut into 1“ cubes. Skip step one and begin with the second step. Add the sweet potato with the carrots and tomatillos follow the rest of the recipe.