Slow Cooked Pork Stew with Tomatillos, Mushrooms and Potatoes

Guess what kind of meat this is. What is that? You say you bet it is lamb? No, another guess. You say Chicken? Nope. It is pork. I just so happen to have a pig in my freezer. What is that? You thought I was just happy to see you? Ok enough...




Since my Peruvian dinner went over so well with Dr. Food I thought I would surprise him with some Cinco De Mayo fun. I also love any excuse to make Mexican food.



This recipe for Slow Cooked Pork Stew with Tomatillos, Mushrooms and Potatoes looked right up my alley. Not only that but it was made in a Crock Pot. That meant I could look like I worked hard and I could sit around reading all day.



Let me just tell you how much I love Tomatillos. I love them.



I made some guacamole for my honey. I also even made chips from scratch (ok, I didn't make the tortillas myself so I am not perfect).



Happily I had some salsa that I made with the tomatoes we grew last summer. I canned the salsa so that we would have it until this summer.



Dr. Food made the Margaritas. What? Was I drunk when I took that picture? No, it was suppose to be artistic. HEY FOODGAWKER and FOODSPOTTING I KNOW it isn't in focus.




All joking aside, I really liked this stew a lot. I think it could have used a little heat to it but I can add that next time.




Slow Cooked Pork Stew with Tomatillos, Mushrooms and Potatoes


Serves 4

INGREDIENTS
3 poblanos
1 medium white onion, cut into 1/4-inch thick rounds
Salt
1 1/4 pounds small (B size) Yukon Gold potatoes, quartered
3 pounds boneless pork shoulder, trim off excess fat, cut into large chunks (about 2 pounds after trimming)
1/3 cup (loosely packed) epazote leaves
OR 1 cup (loosely packed) cilantro leaves
1 1/4 pounds (8 to 10 medium) tomatillos, husked, rinsed and sliced 1/4-inch thick
1 ounce dried porcini mushrooms

DIRECTIONS
Roast the poblano over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, about 10 minutes for a broiler. Cover with a kitchen towel. Let them cool until you can handle them. Rub the blackened skin off the chiles and pull out the stem and seed pod. Cut into 1/2-inch pieces.

Spread the onion over the bottom of a slow-cooker. Sprinkle with salt. Add half the pork, potatoes, tomatillos, and poblanos, salting each of the layers. Sprinkle on all the dried porcini mushrooms and half of the epazote (cilantro) leaves. Add the second half of the ingredients, sprinkling salt evenly over each layer. (This is the only salt in the dish, so make sure to add enough.) Cover and slow-cook for 6 hours (the dish can hold on a slow-cooker’s “keep warm” function for several hours.


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