Pork Stew with Tomatoes and Tomatillos

Braised Pork with Tomato and Tomatillo
Well, there’s hot peppers in there too but it’s a long enough name for the dish as it is. I grow a lot of tomatoes and peppers every year and at the end of the growing season they take over the kitchen as I try to process them all. I make and freeze tomato sauces for pasta, oven-roasted tomatoes, cubes of charred and pureed hot peppers to drop into stews and soup and I also make a few trays worth of catch-all purees from the leftovers: I take a lot of tomatillos, tomatoes and hot peppers, char them quickly under the broiler, scrape off overly charred bits and then, once cool, puree them in the blender. I freeze each batch of puree and at some point later in the winter or early spring I braise chicken or pork in the puree. Each batch is different as I don’t really weigh or keep track of how many tomatoes or tomatillos I’m cramming onto each tray or how many habaneros are in each batch. Use the picture below as a guide. Also, you obviously don’t need to freeze this. You can make the puree and use it right away.

IngredientsPuree Charred Tomatoes, Tomatillos and Peppers

  • 2 lbs pork, loin, shoulder or country style ribs, cut into chunks
  • 1 large red onion, sliced
  • 1 large clove of garlic, sliced thinly
  • 3 large yellow potatoes cut into four wedges each
  • 6 cups of puree of charred tomatoes, tomatillos and hot peppers (see below)
  • Salt
  • Vegetable Oil

PreparationIngredients

  1. To make the puree place the tomatoes, husked and wiped tomatillos and hot peppers on foil on a rack and slip it under the broiler. Broil, turning carefully once, till charred all over. Let cool, scrape off overly charred bits and puree. Freeze for later use or use fresh.
  2. Heat oil in a deep pot and brown the pork, salting it as you go. Set aside on a plate.
  3. In the same oil (add a little more if needed) saute the sliced onions over medium heat till they begin to caramelize.
  4. Add the garlic and saute for another minute or two.
  5. Add the potatoes and saute for another two or three minutes.
  6. Return the pork to the pot, pour in the puree, bring to a boil, then reduce to a simmer, cover and cook till the pork is done.
  7. Eat with rice or just out of the bowl.

Pork Stew with Tomatoes and Tomatillos

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