This hearty one pot dish provides the balanced flavors of heat and unctuous pork with stewed root vegetables. Our entire family loved this one! With a rainy day ahead of me, it was the perfect warming dish to make using some of SKORDO's dried chiles

Makes 6-8 servings



  • Combine the cumin and coriander in a small skillet, set it over high heat and toast, shaking the pan and tossing every 30 seconds until fragrant, about 2 minutes.
  • Season the pork liberally with salt and pepper. 
  • Heat oil in large pot or dutch oven with a lid over medium-high heat. 
  • Working in small batches, brown the pork on all sides, about 6-8 minutes per batch. Transfer each batch to a plate and set aside.
  • If using dried chiles, cover them with boiling water and set aside.
  • In the meantime, combine the toasted spices, tomatillos, oregano, and hydrated chiles to blender, and blend until smooth.
  • When all pork is browned, add vegetables and brown slightly, scraping any pork bits from the bottom of the pan. 
  • Return pork to pot, with blended mixture, stock, and remaining salt, stir well. 

  • Let it come to a simmer, than reduce heat to low and cook, covered, until pork is very tender but not falling apart. About 2 hours.
  • Once cooled + refrigerated, this stew will keep up to five days. 

Recipe from Gregory Gourdet's cookbook Everyone's Table


August 31, 2021

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