Pork and Veal Stew with Green Tomatoes

pork and veal stew with green tomatoes

Pork and Veal Stew with Green Tomatoes

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This Mexican stew incorporates one of the specialities of the country, green tomatoes.
Servings: 8
Calories: 670


  • 2 oz Butter
  • 2 Tbs Vegetable oil
  • 2 lb Pork cubed
  • 2 lb Lean veal cubed
  • 2 Onions finely chopped
  • 3 Garlic cloves crushed
  • 2 lb Green tomatoes blanched, peeled and chopped
  • 3 Green peppers pith and seeds removed and chopped
  • 4 California green chillis chopped
  • 2 Tbs Tomato puree paste
  • 1 Tbs Chopped fresh marjoram
  • 1 Tbs Chopped chives
  • 1 Tbs Chopped fresh basil
  • 2 tsp Grated nutmeg
  • Salt and pepper to taste
  • 1 tsp Sugar
  • 8 floz Chicken stock
  • 8 floz Dry sherry
  • 3 floz Double heavy cream


  • Melt the butter with the oil in a large flameproof casserole. Add the meat and fry until it is evenly browned.
  • Transfer to a plate. Add the onions and garlic to the casserole and fry until they are soft. Stir in the tomatoes, peppers, chillis, tomato puree (paste), herbs, seasoning and sugar and cook for 5 minutes, stirring constantly.
  • Return the meat to the casserole and pour over the stock and sherry. Bring to the boil. Reduce the heat to low, cover the casserole and simmer the stew for i| hours, or until the meat is cooked through and tender.
  • Remove from the heat and stir in the cream. Serve at once, straight from the casserole.
Calories: 670 kcal
Carbohydrates: 14 g
Protein: 44 g
Fat: 46g
Saturated Fat: 19 g
Trans Fat: 1 g
Cholesterol: 206 mg
Sodium: 274 mg
Potassium: 1124 mg
Fiber: 3 g
Sugar: 8 g
Vitamin A: 1313 IU
Vitamin C: 67 mg
Calcium: 80 mg
Iron: 3 mg
Dishes Stews
Cuisine Spanish
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