Mexican-inspired pork stew. Serve with rice and warmed tortillas.

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Recipe Summary

prep:
30 mins
cook:
1 hr 15 mins
additional:
2 hrs
total:
3 hrs 45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine garlic, brown sugar, salt, lime juice, chili powder, cumin, cayenne, black pepper, and cinnamon in a large zip-top bag. Add cubed pork and toss to coat. Refrigerate for at least 2 hours.

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  • Heat oil in a large pot over medium-high heat. Add onion and saute until translucent, about 5 minutes. Stir in pork and cook until browned on all sides, 5 to 7 minutes.

  • Pour chicken broth into the pot and bring to a boil. Reduce heat and let simmer for 20 minutes. Add tomatillos, Anaheim chiles, and olives. Stir, cover, and let simmer for another 20 minutes. Stir in cabbage; cover and simmer for 20 minutes more.

Nutrition Facts

262 calories; protein 28.1g; carbohydrates 16.2g; fat 9.7g; cholesterol 67.2mg; sodium 1610.9mg. Full Nutrition
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