Pork and Veal Stew with Green Tomatoes – Tinga De Cerdo Y Ter

Pork and Veal Stew

Serves 8-10.


  • 50g (2oz) butter
  • 2tbs vegetable oil.
  • 1kg (2lb) pork, cubed.
  • 1kg (2lb) lean veal, cubed.
  • 2 onions, finely chopped.
  • 3 garlic cloves, crushed.
  • 1kg (2lb) green tomatoes, blanched, peeled and chopped.
  • 3 green peppers, pith and seeds removed and chopped.
  • 4 California green chillis, chopped.
  • 2 tbs tomato puree.
  • 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.
  • 250ml (8fl oz)
  • 1 cup chicken stock.
  • 250ml (8fl oz)
  • 1 cup dry sherry.
  • 75ml (3fl oz) 3/8 cup double (heavy) cream.



  1. Melt the butter with the oil in a large flameproof casserole.
  2. Add the meat and fry until it is evenly browned.
  3. Transfer to a plate.
  4. Add the onions and garlic to the casserole and fry until they are soft.
  5. Stir in the tomatoes, peppers, chillis, tomato puree, herbs, seasoning and sugar and cook for 5 minutes, stirring constantly.
  6. Return the meat to the casserole and pour over the stock and sherry.
  7. Bring to the boil.
  8. Reduce the heat to low, cover the casserole and simmer the stew for 1½ hours, or until the meat is cooked through and tender.
  9. Remove from the heat and stir in the cream.
  10. Serve at once, straight from the casserole.

This Mexican stew incorporates one of the specialities of the country, green tomatoes.