Cool weather and stew go hand in hand. I have a surfeit of pork tenderloin, black beans and tomatillos, which results in a mouth tingling fiery braise.
Instead of broiling or baking tomatillos,halved tomatillos are dry roasted along with garlic, green chiles and red onion. I do this stovetop using a nonstick pan. A cast iron pan would work as well. The charred veggies are blended with cilantro to make a pulpy salve verde.
Chunks of pork are sauteed in oil till they brown. I flavor the oil with chile pequin, liberally! Once the pork has browned , add the salsa and cooked black beans. Water thins out the sauce and lets the pork braise on the fire. Cover and check the liquid from time to time. Its a slow braise that lets the pork cook till it is soft, so add patience to the recipe as well!
PORK STEW WITH BLACK BEANS AND SALSA VERDE
Serves 4
1 Pork Tenderloin
1 teaspoon Tajin seasoning (optional)
5-6 Tomatillos
2 Green Chiles
4 Garlic cloves
1/2 cup Cilantro, leaves and stems
1 small red Onion
2 tablespoons Canola Oil
3 Chile Pequin or any small dried Red Chiles
1 can cooked Black Beans, drained and rinsed
3/4 teaspoon Kosher Salt
1/2 teaspoon ground Black Pepper
Cilantro
Cooked Rice or Tortillas
Cut the pork into 1 inch pieces.
Sprinkle with tajin seasoning.
Remove the papery outer skin of the tomatillos. Cut them in half.
Cut chiles in half.
Chop red onion into thick slices.
Place a flat nonstick saucepan over a high flame.
Place tomatillos cut side down in saucepan. Add chiles, red onion and unpeeled garlic cloves to pan. Cook undisturbed for 5 minutes. Lift tomatillo up to see if it has charred. Chiles, onions and garlic should have dark brown spots as well. Cool veggies for 5 minutes before making salsa verde.
Place tomatillos, chiles, onion and peeled garlic in a blender. Add cilantro and blend till smooth.
Heat oil in a deep saucepan.
Add dried chiles to oil and let them sizzle for 30 seconds.
Spoon the pork into oil. Stir so pork is coated with oil. Let the pork brown undisturbed for 5-8 minutes, maybe longer. Do not stir the pork as this will allow it to brown quicker. Pork should have a deep brown color and all the liquid should have evaporated.
Pour salsa verde into pork along with black beans. Season with salt and pepper.
Add 2 cups water to pork and bring the stew up to a boil.
Cover, lower the flame to medium and braise pork for 45-50 minutes till the meat breaks apart easily. Stir occasionally and add more water if needed.
Garnish with cilantro and serve with hot cooked rice or tortillas.
The stew is spiiicy!! Dried red and green chiles give the dish a huge kick. This is a southwestern power punch!!!
Serves 4
1 Pork Tenderloin
1 teaspoon Tajin seasoning (optional)
5-6 Tomatillos
2 Green Chiles
4 Garlic cloves
1/2 cup Cilantro, leaves and stems
1 small red Onion
2 tablespoons Canola Oil
3 Chile Pequin or any small dried Red Chiles
1 can cooked Black Beans, drained and rinsed
3/4 teaspoon Kosher Salt
1/2 teaspoon ground Black Pepper
Cilantro
Cooked Rice or Tortillas
Cut the pork into 1 inch pieces.
Sprinkle with tajin seasoning.
Remove the papery outer skin of the tomatillos. Cut them in half.
Cut chiles in half.
Chop red onion into thick slices.
Place a flat nonstick saucepan over a high flame.
Place tomatillos cut side down in saucepan. Add chiles, red onion and unpeeled garlic cloves to pan. Cook undisturbed for 5 minutes. Lift tomatillo up to see if it has charred. Chiles, onions and garlic should have dark brown spots as well. Cool veggies for 5 minutes before making salsa verde.
Place tomatillos, chiles, onion and peeled garlic in a blender. Add cilantro and blend till smooth.
Heat oil in a deep saucepan.
Add dried chiles to oil and let them sizzle for 30 seconds.
Spoon the pork into oil. Stir so pork is coated with oil. Let the pork brown undisturbed for 5-8 minutes, maybe longer. Do not stir the pork as this will allow it to brown quicker. Pork should have a deep brown color and all the liquid should have evaporated.
Pour salsa verde into pork along with black beans. Season with salt and pepper.
Add 2 cups water to pork and bring the stew up to a boil.
Cover, lower the flame to medium and braise pork for 45-50 minutes till the meat breaks apart easily. Stir occasionally and add more water if needed.
Garnish with cilantro and serve with hot cooked rice or tortillas.
The stew is spiiicy!! Dried red and green chiles give the dish a huge kick. This is a southwestern power punch!!!
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