Time: 7 hours 20 minutes
Complexity: easily
Servings: 4

This hearty Mexican-style stew is the perfect warming treat on a chilly day with its rich flavor and warm aroma. Pork is slow-cooked with potatoes, green poblano chiles, and roasted corn in the savory juices, which are thickened with torn wheat tortillas for a rich, creamy stew. For a spicier meal, add pickled jalapeño rings when serving.

Ingredients:

• 350 g small red potatoes, cut into 4 pieces
• 1 large poblano pepper, diced
• 3/4 cup store-bought salsa verde
• 1/4 cup chopped fresh cilantro (leaves and tender stems) + extra for serving
• 2 corn tortillas + warm tortillas for serving
• 600 g boneless pork shoulder, trimmed of fat
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• 1 cup frozen popcorn, thawed
• 1/4 cup low-fat sour cream
• 3 tablespoons chopped pickled jalapeño peppers

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork shoulder, pork, red potatoes, corn, tortilla, poblano pepper, salsa sauce, cilantro, sour cream, coriander, cumin

We recommend

Preparation:

Step 1
• In a 6- to 8-quart slow cooker, combine potatoes, poblanos, salsa, cilantro, and 3/4 cup water. Tear tortillas into small pieces and add to the pot. Cut the pork in half and sprinkle with 3/4 teaspoon salt and a few turns of black pepper. Rub the pork all over with cumin and cilantro. Add the pork to the slow cooker. Cover and cook on low until tender, 7 hours.
Step 2
• Transfer the pork to a plate. Add the corn to the slow cooker and cover. Cut the pork into small pieces, removing any large pieces of fat. Return the pork to the slow cooker and season with salt and pepper to taste.
Step 3
• Divide the stew among bowls and top with sour cream, pickled jalapeños, and plenty of cilantro. Serve with warm tortillas.

Votes: 2