Creamy Coconut Tomatillo Pork Stew

This Creamy Coconut Tomatillo Pork Stew offers a delicious fusion of tangy, savory, and creamy elements, making it the perfect comfort food for any time of year. The dish combines pork butt, slow-cooked until tender, with tomatillos, coconut milk, and potatoes, resulting in a rich, satisfying stew. It’s a unique take on traditional pork stews, blending flavors from different cuisines to create something vibrant and filling. Using soy sauce and fish sauce enhances the umami depth, while lime juice and zest add brightness to balance the rich coconut broth.

Pork butt, the base protein, offers richness through slow cooking. By searing the pork first, you develop a deep flavor that permeates the stew as it simmers. Tomatillos contribute a tangy, slightly tart taste that cuts through the richness of the pork, giving the dish a distinct brightness. They also break down during cooking, thickening the broth and creating a smooth, velvety consistency.

The potatoes add heartiness and absorb the broth’s flavors, offering fulfillment in every bite. The potatoes soften as the stew simmers, adding texture and body. The jalapeño brings a subtle heat, which can be adjusted to taste, giving the stew a bit of warmth without overpowering the other ingredients. Together, the aromatics—onions, garlic, and spices, including cumin and paprika—create a flavorful base that ensures each spoonful is layered with complexity.

What makes this dish stand out is the coconut milk. It enriches the broth, adding a luxurious creaminess that contrasts nicely with the acidity of the tomatillos and lime. This combination of creamy and tangy flavors gives the stew a light but indulgent feel, making it ideal for cool weather. The brown sugar helps round out the flavors by adding a touch of sweetness, balancing the tartness from the tomatillos, and enhancing the savory notes from the pork and fish sauce.

SUGGESTED RECIPE: Spicy Tomatillo Shrimp Bowls

This stew is finished with fresh cilantro and Parmesan cheese, adding freshness and a savory bite. The cilantro brings an herbal brightness that complements the lime, while the Parmesan adds a salty, umami-rich touch that ties everything together.

Perfect for serving with steamed rice, tortillas, or crusty bread, this stew offers versatility as both a weeknight dinner and a meal to impress guests. It’s also a great make-ahead dish as the flavors deepen overnight. In every bowl, you’ll get an enticing combination of creamy, savory, spicy, and tangy elements—a comfort food experience with an innovative twist.

Creamy Coconut Tomatillo Pork Stew

Recipe by Kyle Taylor

5.0 from 3 votes

Course: MainsCuisine: FusionDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

2

hours 

Total time

2

hours 

20

minutes

Creamy Coconut Tomatillo Pork Stew combines tender pork, tangy tomatillos, and rich coconut milk, with potatoes adding heartiness and jalapeño for warmth. Garnished with fresh cilantro and Parmesan, it offers a nice balance of savory, tangy, and creamy flavors.

Ingredients

• 2-3 pound pork butt, cut into bite-size pieces

• 2 tablespoons vegetable oil

• 8 tomatillos, husked and quartered

• 4 cups chicken broth

• 3 medium potatoes, peeled and chopped

• 2 cups coconut milk

• 1 large onion, chopped

• 4 cloves garlic, minced

• 1 jalapeno, chopped

• 1 tablespoon cumin

• 1 tablespoon paprika

• 2 tablespoons soy sauce

• 1 tablespoon brown sugar

• 1 tablespoon fish sauce

• 1 bay leaf

• 1 lime, zested and juiced

• to taste, salt and ground black pepper

• for garnish, fresh cilantro

• for garnish, grated Parmesan cheese

Directions

• Sear the Pork:
  Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Season the pork with salt and ground black pepper, then sear until browned on all sides, 6-8 minutes. Set aside.
• Sauté the Aromatics:
  Add the onions, garlic, and jalapeño to the same pot. Sauté for 3-4 minutes until softened. Stir in the cumin, paprika, and a pinch of salt, and cook until fragrant, 1 minute.
• Simmer the Stew:
  Add the tomatillos, chicken broth, soy sauce, fish sauce, brown sugar, and bay leaf to the pot. Return the pork to the pot. Bring to a simmer, cover, and cook on medium-low heat for 1 hour, stirring occasionally.
• Add the Potatoes:
  Stir in the chopped potatoes and continue to simmer for another 45 minutes until the pork is tender and the potatoes are cooked through.
• Finish with Coconut Milk and Lime:
  Stir in the coconut milk, lime juice, and lime zest. Season with salt and ground black pepper to taste. Let the stew simmer uncovered for 15 minutes.
• Garnish and Serve:
  Ladle the hot stew into bowls, ensuring each serving includes a mix of tender pork, potatoes, and tomatillos. Garnish generously with fresh cilantro and a sprinkle of Parmesan cheese for a savory, herbaceous finish.