Comfort food is my forte. I love eating it and I love cooking it. I mean, who doesn’t love a bowl of some piping hot meat over a serving of rice together with a flavorful gravy? Much like today’s recipe, Spicy Pork Tomatillo Stew. It’s comforting and tastes better with every mouthful.
I use pork shoulder in Spicy Pork Tomatillo Stew. Boneless chunks of meat with just enough fat to keep it tender and juicy while it stews in chicken stock and roasted tomatillos and jalapenos.
Cumin and Mexican oregano bring out the aromatic Latin flavors in this dish. If you cannot get your hands on Mexican oregano, you can substitute with marjoram. If you are unable to find either, you can substitute with Mediterranean oregano and add a pinch of orange zest.
Spicy Pork Tomatillo Stew is very flavorful, but I recommend that you make it a day or two in advance of serving. It just tastes better. Whenever I plan on serving this dish, I usually wait to add the potatoes until the day of serving so that the potatoes stay intact. It’s not a requirement, simply my preference, so feel free to make the entire dish ahead of time and enjoy.
This dish is cooked slow, but pork tends to dry out if it’s cooked for too long. To avoid the dry out, the ingredients are cooked in chicken broth in a Dutch pot and then placed in the oven. The Dutch pot creates condensation and keeps the liquid and flavors locked in. The final result will be almost fall apart chunks of pork that melt in your mouth.
You may have noticed that I serve the stew with a sprinkle of cilantro. Cilantro really amps up the flavors if you add it on top of the stew rather than adding it during the cooking process. Cilantro’s fresh and bold flavor help lift the subtle flavor of the pork and provide a more complex flavor profile.