Pork & Green Chili Stew With Tomatillos and Sunflower Seeds
Tender pork shoulder is simmered with smoky Hatch chiles, tangy tomatillos, and warm curry spices, then topped with crunchy toasted sunflower seeds and creamy sour cream for a rich, flavorful finish.
Ingredients
3 oz pork shoulder
1 tsp curry powder
1 Hatch chile, chopped
2 oz tomatillos, chopped
3 tsp sunflower seeds
1 Tbsp cilantro, chopped
¼ tsp cayenne pepper
1 tsp butter
1 Tbsp red onion, chopped
3 Tbsp chicken broth
¼ cup green bell pepper, chopped
1 Tbsp sour cream
¼ tsp salt
¼ tsp ground black pepper
Macronutrients
Protein: 22g
Fat: 22g
Carbs: 9g
Preparation
Season the cubed pork shoulder (3 oz) with salt (¼ tsp), black pepper (¼ tsp), and curry powder (1 tsp.) Set aside.
In a small skillet, melt the butter (1 tsp) over medium heat. Add the chopped red onion (1 Tbsp) and sauté for 2-3 minutes until softened.
Add the seasoned pork to the pot and brown on all sides, about 3-4 minutes.
Stir in the chopped Hatch chile (1), tomatillos (2 oz), and chopped green bell pepper (¼ cup.) Cook for another 2-3 minutes until the vegetables start to soften.
Pour in the chicken broth (3 Tbsp) and add the cayenne pepper (¼ tsp.) Bring the mixture to a simmer, then reduce heat to low. Cover and let it cook for about 20-25 minutes, or until the pork is tender.
While the stew is simmering, toast the sunflower seeds (3 tsp) in a dry pan over medium heat until lightly golden. Set aside.
Once the pork is tender, taste and adjust seasoning if needed.
Remove from heat and stir in the chopped cilantro (1 Tbsp.)
Serve the stew in a bowl, topped with a dollop of sour cream (1 Tbsp) and the toasted sunflower seeds.
Coach Steven
