I swear this isn’t just a soup blog.
I know my soup game has been a little excessive lately. But hear me out. It’s so cold, and I’ve been reaching for warm, filling meals that will provide plenty of leftovers for lunches and dinners on busy nights. And so many of those that I’ve tried lately have been too good not to share with you. I guess I’m on a bit of a soup streak.
At least there’s a bit of variety here. I mean, for starters, we have pork. Luscious, flavorful pork. Plus potatoes! Chunks of potatoes and pork make this soup/stew ridiculously filling.
But it’s the tomatillos, spices, and citrus that come together to perfectly flavor this stew that really send this dish over the edge. Finish with some thinly-sliced radishes, cilantro, and lime wedges and a side of warm corn tortillas and you’ve got yourself a crowd pleaser.
I adapted this recipe from one found in a cookbook that Landon got me for Christmas. The cookbook is a collection of recipes from Chapel Hill, North Carolina, my old stomping ground and one of my favorite places on the planet. It was such a thoughtful gift – I had no idea this cookbook existed until I opened it Christmas Day! The cookbook has recipes from local restaurants and several from campus dining halls. This one in particular is from Top of Lenoir. Anyway, if you’re a UNC person, or are looking for a unique gift for a UNC person, check it out!
Also, while we’re talking about recommendations, my mom got me this enameled cast-iron dutch oven for Christmas and I am in love with it! I have others from Lodge and Le Creuset, but there is something about the shape and color of this one that I just love so much. It’s a little narrower and taller than my Lodge brand of similar size, and it’s much more affordable than Le Creuset. I’ve used it at least half-a-dozen times over the past month and it still looks brand new. I’ll update you if anything changes, but as it stands, I’m waiting for the smaller version to go on sale so that I can have one of those as well!
Flavorful, filling, and tangy, this pork, tomatillo, and potato-packed stew is one that you won’t soon forget! Perfect for serving to company or cuddling up with over the weekend.
Put these ingredients on your weekend grocery-shopping list, you guys! I promise you won’t be sorry!
- 6 strips bacon, diced
- 2 pounds boneless pork butt, trimmed of excess fat and cut into 1-inch cubes*
- 2 cups diced yellow onion
- 1 teaspoon low-sodium chicken base
- 6 cups water
- 3 cups peeled and diced russet potatoes
- 1 cup diced tomatillos**
- 5 tablespoons orange juice
- 2 tablespoons lime juice
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano leaf
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground cayenne pepper
- Cilantro, thinly-sliced radishes, and lime wedges, for topping
- Warmed corn tortillas, for serving
- In a large soup pot over medium-high heat, sauté bacon until browned. Remove and set aside.
- Add pork to bacon drippings in soup pot. Brown pork pieces well on all sides. Remove and set aside.
- Add onions to the bacon drippings in the soup pot. Sauté until translucent, about 3-5 minutes.
- Stir in chicken base until incorporated. Return bacon and pork to soup pot. Add water, potatoes, tomatillos, juices, and spices and stir. Bring mixture to a boil. Reduce heat to medium-low and allow to simmer, uncovered, until pork is fork-tender, around 1-1¼ hours.
- Shred pork pieces slightly with two forks. Ladle soup into bowls. Top with fresh cilantro, thinly-sliced radishes, and lime wedges. Serve alongside warmed corn tortillas for dunking or filling. Enjoy!
**I used canned tomatillos for this recipe. I know that there is a lot of debate over fresh vs canned tomatillos (though probably not more of a debate than exits over any other ingredient). It’s what I had available and was a more affordable option at the time, plus it turned out great! So fresh or canned – you choose.
Recipe adapted from Top of Lenoir’s Puerco Comino found in At the Table with the University of North Carolina at Chapel Hill.