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

Combine flour, pepper, 1 teaspoon salt, and cumin in a large bowl. Dredge pork in flour mixture until well coated.

Step 2

Heat olive oil in a large, heavy pan or Dutch oven over medium-high heat until shimmers. Add pork, in batches, in a single layer; brown on all sides, about 15 minutes. Transfer pork to a bowl; cover to keep warm.

Step 3

Add onion to pan; cook and stir over medium heat, adding more olive oil if necessary, until translucent and beginning to brown, about 7 minutes. Return pork to pan; stir in tomatillos, water, canned chiles, 1/2 cup cilantro, jalapeños, garlic, and marjoram. Check seasoning; add 1 pinch salt, if needed. Cover and simmer over low heat, stirring occasionally, until pork tender, about 1 hour. Degrease stew before serving in bowls, garnished with sour cream and cilantro.