- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 tablespoon ground black pepper
- 1/2 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
- 1/2 cup chopped fresh cilantro
- 1 cup water
- 1 pinch salt, or to taste (optional)
- 2 tablespoons sour cream, divided
- 6 sprigs cilantro
- 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.
- 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.
- 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.
04/01/2018
recipepes.com
Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos), recipe
PT15M
PT1H
5
455 calories