WHEN TO HARVEST TOMATILLOS RECIPES

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PORK AND TOMATILLO STEW RECIPE - ANDREW MURRAY | FOOD & WINE



Pork and Tomatillo Stew Recipe - Andrew Murray | Food & Wine image

Good News This spicy Mexican-style stew is loaded with vegetables, including carrots, an excellent source of vitamins A and K. Andrew Murray makes it for his employees around harvest time. "It's our comfort food at the winery," he says. "And it's a nice excuse to stop for a few minutes and eat together, even when we're busy." More Hearty Stews

Provided by Andrew Murray

Total Time 1 hours 20 minutes

Yield 4

Number Of Ingredients 18

2 tablespoons vegetable oil
1 1/2 pounds boneless pork loin, cut into 3-inch chunks
Salt and freshly ground pepper
2 large celery ribs, finely diced
1 small red onion, finely diced
1 Anaheim chile, seeded and finely diced
2 garlic cloves, minced
2 teaspoons mild chile powder
1 tablespoon ground cumin
Pinch of dried oregano
2 cups chicken stock or low-sodium broth
1 cup 1/2-inch-diced carrots
Two 6-ounce russet potatoes, peeled and cut into 1-inch dice
One 28-ounce can diced tomatoes
1 pound tomatillos—husked, rinsed and cut into 1-inch dice
Hot sauce
Chopped cilantro, for garnish
Corn tortilla chips, for serving

Steps:

  • In a medium casserole or Dutch oven, heat the oil. Season the pork with salt and pepper and cook over high heat until browned on 2 sides, about 2 minutes per side. Add the celery and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the diced chile, garlic, chile powder, cumin and oregano and cook, stirring frequently, until fragrant, about 3 minutes. Add the chicken stock and bring to a boil. Add the carrots, potatoes, tomatoes and tomatillos, cover and simmer over low heat until the pork is cooked through, about 25 minutes.
  • Transfer the pork to a plate and shred with two forks. Meanwhile, simmer the stew over moderate heat until thickened, about 10 minutes. Stir the shredded pork into the stew and season with salt, pepper and hot sauce. Ladle the stew into bowls, garnish with chopped cilantro and serve with a few tortilla chips.

TOMATILLO - WIKIPEDIA
Harvest and postharvest treatment. Tomatillos are harvested when the fruits fill the calyx. This state is normally achieved 65 to 100 days after transplanting. Fruit production …
From en.m.wikipedia.org
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Aug 08, 2013 · As far as the tomatillos go, I would personally incorporate them, along with several jalapeno peppers, into a Mexican verde sauce. We had a Fajita Extravaganza not long ago and used many tomatillos. Here is a great recipe: Salsa Verde (Mexican Style Green Sauce) Ingredients. 8 tomatillos…
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Sep 28, 2013 · I a freezing my tomatillo harvest in freezer bags to be used this winter in one of our favorite recipes. Most people are used to eating Posole in red sauce, but I prefer the green from using tomatillos. Pozole Verde. One large pork roast 2 cans (16 oz) chicken broth One large onion Two large cans tomatillos …
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PORK AND TOMATILLO STEW RECIPE - ANDREW MURRAY | FOOD & WINE
In a medium casserole or Dutch oven, heat the oil. Season the pork with salt and pepper and cook over high heat until browned on 2 sides, about 2 …
From foodandwine.com
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