Slow cooker tomatillo and pork stew

    7 hours 30 min

    A Mexican inspired tender pork and tomatillo stew that you can make as spicy as you like by adding more or less jalapenos.

    1 person made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 900kg boneless pork shoulder
    • 1 large onion, coarsely chopped
    • 3 cloves garlic, chopped
    • 2 tins tomatillos, drained and chopped
    • 200g green chilli peppers from a jar, diced
    • 2 fresh jalapeno peppers, sliced
    • 25g fresh chopped coriander
    • 1 teaspoon dried oregano
    • salt and pepper to taste
    • 1L water
    • 120g grated cheese
    • 4 tablespoons soured cream
    • 4 sprigs fresh coriander, for garnish

    Prep:15min  ›  Cook:7hr15min  ›  Ready in:7hr30min 

    1. Heat the oil in a large pan over medium heat; add pork shoulder and brown on all sides. Reserve the juices in the pan and transfer the pork to a slow cooker.
    2. In the pan with the pork juices, add the onion and garlic and cook for about 1 minute over low heat. Transfer all the contents of the pan into the slow cooker.
    3. Mix the tomatillos, green chilli peppers, jalapeno peppers and coriander into the slow cooker. Season with oregano, salt and pepper. Add 1 litre of water, or enough to cover all ingredients. Cover and cook on High for 6 to 7 hours.
    4. Shred the cooked pork with a fork. Spoon the slow cooker mixture into bowls and top with grated cheese, soured cream and fresh coriander sprigs to serve.

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