Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This vibrant chile is even better the next day after the flavors marry. Make it ahead and store in the refrigerator up to two days. Serve with lime wedges and fresh cilantro. To freeze, let the chile cool to room temperature, then put into an airtight container and freeze up to two months; thaw overnight in the refrigerator.

Recipe by Cooking Light May 2005


Recipe Summary

8 servings (serving size: about 1 1/3 cups)


Ingredient Checklist


Instructions Checklist
  • Heat canola oil in a stockpot over medium-high heat. Sprinkle the pork evenly with salt and pepper. Place flour in a large zip-top plastic bag. Add pork to bag; seal. Shake to coat. Add pork to pan, and sauté 5 minutes, browning on all sides. Remove pork from the pan.

  • Add onion, tomatillos, chiles, and garlic to pan; sauté 8 minutes or until tender. Add pork, water, and remaining ingredients to pan; bring to a simmer. Cook 2 hours or until pork is tender, stirring occasionally.


Mijita, San Francisco, California

Nutrition Facts

267 calories; calories from fat 26%; fat 7g; saturated fat 1.6g; mono fat 3g; poly fat 1.5g; protein 26.4g; carbohydrates 18.9g; fiber 3.7g; cholesterol 74mg; iron 2.7mg; sodium 511mg; calcium 45mg.