Pork and Tomatillo Stew

Sandy Kitely 



2 pounds boneless pork ribs or loin, trimmed and cut in bite-size cubes

salt and pepper

1/4 cup flour

2 tablespoons olive oil

1 1/2 cups diced celery

1 cup chopped onion

2 cloves garlic, minced

2 cups chicken broth

3 to 6 tablespoons drained jalapeno rings or chopped mild chile peppers

1 cup julienne cut carrots

2 medium potatoes, cut in small cubes

1 pound tomatillos, husks removed, washed and diced

2 cans (14.5 ounces each) diced tomatoes

1 tablespoon ground cumin

2 teaspoons chili powder

pinch dried oregano

hot sauce, to taste

salt and pepper, to taste

fresh chopped cilantro, optional


  • Sprinkle pork cubes lightly with salt and pepper; toss with the flour.
  • Heat 2 tablespoons olive oil in a large skillet; add pork and saute, stirring, until nicely browned; transfer to a 5 to 6-quart slow cooker. In the same skillet, adding a little more oil if needed, saute the celery and onion until tender. Add garlic, chicken broth, and jalapeno peppers or mild peppers, stirring and scraping browned bits from the bottom of the skillet. Set aside.
  • Meanwhile, add to the slow cooker the carrots, potatoes, and tomatillos. Pour tomatoes over the top, then add the onion and celery mixture from the skillet. Stir to blend ingredients.
  • Cover and cook on HIGH for 3 hours, or LOW for 6 hours. Add seasonings.
  • Cook for 1 to 2 hours longer on HIGH or about 2 to 3 hours longer on LOW. Taste and adjust seasonings.
  • Serve with a sprinkling of cilantro, if desired, and hot baked cornbread.

Potato and Celery Root Gratin




2 pounds potatoes, peeled and cut into 1/4 -inch (.6 cm) slices

1 large celery root, peeled and cut in half, then cut into 1/8-inch (.3 cm) slices

1 clove garlic, peeled and minced

1 small onion, diced

2 tbsp. butter

2 tsp. (10 ml) fresh thyme leaves

3 cups (750 ml) heavy cream

sea salt and pepper to taste



  • Preheat the oven to 375F. (190C).  
  • Melt the butter over medium heat in a skillet and cook the onion until soft. Add the garlic, thyme and the potatoes. Toss and then add the cream. 
  • Cook the potatoes over medium heat until just starting to soften and the cream is starting to thicken. Season the mixture with salt and pepper to taste.
  •  Place half of the celery root on the bottom of a buttered 9x13 ovenproof baking dish. 
  • Using tongs, place half the potatoes over the celery root, overlapping as necessary. Place remaining half of celery root and then remaining potatoes. Pour cream over top. 
  • Cover with foil and place in a preheated oven and bake for about 1 hour or until vegetables are tender. Uncover and continue to bake until the gratin is golden on top (about another 30 minutes). 
  • Remove and let sit for at least 10-15 minutes before serving. Serves 8- 10