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

Tender chunks of pork are seasoned, browned, and simmered with tomatillos, cilantro, and green chilies to make a rich, flavorful stew. Serve with Spanish rice and warm tortillas.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 50 mins
• Calories: 346 Calories

Ingredients

• 1 teaspoon salt
• 1 cup water
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ground black pepper
• 2 teaspoons dried marjoram
• 1 pinch salt, or to taste
• 1 (7 ounce) can diced green chiles, drained
• 2 tablespoons olive oil, or more if needed
• 2 fresh jalapeno peppers, seeded and chopped
• 6 sprigs cilantro
• 2 cups chopped fresh tomatillos
• 2 tablespoons sour cream, divided
• 0.5 cup all-purpose flour
• 0.5 cup chopped fresh cilantro
• 0.5 teaspoon ground cumin
• 1 (3 pound) boneless pork shoulder roast, trimmed of excess fat and cut into 1-i

Recipe Instructions

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.