Soup’s On: Pork & Tomatillo Stew


  • 1 1/2 lbs. pork, cut into chunks--either cut from pork steaks or pork butt
  • 1 lb. fresh tomatillos--chopped
  • 1 c. chopped bell pepper
  • 1 c. chopped sweet onion
  • 3 cloves garlic--chopped
  • 1 c. chopped carrot
  • 1 c. uncooked lentils
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 2 bay leaves
  • 4 c. water
  • 1 beef or pork bouillon cube


  1. Heat 3 TBSP olive oil in a large pot or dutch oven.  Brown pork and remove from oil.  Reduce heat to medium.  Add pepper, onion, garlic, and carrot.  Cook over medium heat 5 minutes.  Add pork and remaining ingredients.  Bring to a boil over high heat.  Reduce heat to medium low, cover, and cook for 2 hours, stirring occasionally, or until pork is tender and lentils begin to break down, thickening the stew.
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