Tart Summer Pork Stew with Tomatoes and Tomatillos Recipe
This pork stew takes a few hours to cook, so it's a great candidate for a weekend supper or preparing in a slow cooker (cook on the low setting for 4 hours). Super rich and tart, I recommend serving it with a loaf of crusty bread to sop up whatever's left at the bottom of the bowl. If you want to add a little heat, try adding 1 teaspoon red pepper flakes with the rest of the seasonings. I also recommend roasting the pork bones if you've got time for a little extra flavor, but tossing them into the stew raw is totally fine, too. The end result will be delicious either way.
Course Soups and Stews
Prep Time 30minutes
Cook Time 2hours
Total Time 2hours30minutes
Author Stephanie Stiavetti
2tablespoonsextra-virgin olive oil
1poundpork rib-eye pork chopsbone-in
1cupdry white wine
1poundtomatoesseeded and chopped
1poundtomatilloswrappers removed, chopped
1teaspoonchopped fresh oregano
Chopped fresh parsleyfor garnish
Using a sharp paring knife, carefully remove the bones from your rib-eye chops, making sure to cut as close to the bone as possible to conserve the meat. Cut the meat into 1-inch cubes and reserve the bones. If you've got time, crank your oven to 425°F (232°C), set the bones in a shallow baking sheet, and roast them until the edges start to caramelize -- about 20 minutes. If you don't have time, just set them aside raw for later in the recipe.
Preheat oven to 225°F (107°C).
Heat olive oil in a small saucepan over medium-low heat. Add shallots, cooking until they are tender and just beginning to brown, about 8-10 minutes, stirring occasionally to keep them from burning. Add garlic and cook for 1 minute, stirring constantly. Remove from heat.
Heat a Dutch oven over medium-high flame and sear pork cubes on all sides. Remove pork from the Dutch oven and pour in white wine. Lower heat to medium-low and cook for 1 minute, scraping up all the good meaty bits on the bottom with a spatula.
Pour cooked shallots and seared pork into the Dutch oven with the white wine, then add tomatoes, tomatillos, chicken stock, bay leaf, cilantro, oregano, salt, and pepper. Stir well and nestle the pork bones into the stew.
Cover the Dutch oven and slide it into the oven. Cook for 2 to 3 hours, stirring well once every hour. The longer the stew cooks, the more tender the pork will be. If necessary, add a little water or stock here and there, in 1/4 cup increments, to keep the stew from burning.
Remove the stew from the oven and discard the bones. Set the Dutch oven on the stove over medium heat. Add cornstarch and cold water to a cup and stir until completely mixed. Pour cornstarch into stew and cook, stirring constantly, until the liquid in the stew has thickened up. This should take anywhere from 3 to 5 minutes.
Serve stew hot, topped with freshly chopped parsley.