Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos) Recipe

Directions

Ingredients :

½ cup all-purpose flour

1 teaspoon salt (Optional)

1 tablespoon ground black pepper

½ teaspoon ground cumin

1 (3 pound) boneless pork shoulder roast, trimmed of excess fat and cut into 1-inch cubes

2 tablespoons olive oil, or more if needed

1 large onion, chopped

3 cloves garlic, minced

2 cups chopped fresh tomatillos

1 (7 ounce) can diced green chiles, drained

2 fresh jalapeno peppers, seeded and chopped

2 teaspoons dried marjoram

½ cup chopped fresh cilantro

1 cup water

1 pinch salt, or to taste (Optional)

2 tablespoons sour cream, divided

6 sprigs cilantro

Methods :

Step 1

Stir together the flour, 1 teaspoon salt, pepper, and cumin in a large bowl. Place the cubed pork into the mixture, and stir well to coat the meat with the seasonings.

Step 2

Heat the olive oil in a large, heavy pan or Dutch oven over medium-high heat until the oil shimmers. Working in batches if necessary, place the meat into the hot pan in a single layer. Pan-fry the pork until brown on all sides, about 15 minutes. Remove the pork to a bowl, and cover to keep warm.

Step 3

Cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent and beginning to brown, about 7 minutes. Return the meat to the pan and stir in the garlic, tomatillos, chiles, marjoram, chopped cilantro, and water. Check seasoning and add 1 pinch of salt to taste, if needed. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. Skim excess fat off the stew before serving in bowls, garnished with a dollop of sour cream and a cilantro sprig on each bowl.