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Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos)
Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos)
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Prep Time:
25 minutes
Cook Time:
85 minutes
Total Time:
110 minutes
Tender pork stew with tomatillos, cilantro, and green chilies. Serve with Spanish rice and tortillas.
Ingredients:
  • 0.5 cup all-purpose flour
  • 1 tablespoon ground black pepper
  • 0.5 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
  • 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
  • 0.5 cup chopped fresh cilantro
  • 1 cup water
  • 1 pinch salt, or to taste
  • 2 tablespoons sour cream, divided
  • 6 sprigs cilantro
Instructions:
  • Combine flour, 1 teaspoon salt, pepper, and cumin in a large bowl. Add cubed pork and mix thoroughly to coat with seasonings.
  • Warm the olive oil in a large, heavy pan or Dutch oven over medium-high heat until it shimmers. Add the meat in a single layer, working in batches if needed. Brown the pork on all sides for about 15 minutes. Transfer the pork to a bowl, cover, and keep warm.
  • Saute onion until translucent and starting to brown in a hot pan over medium heat, adding more olive oil as needed, for about 7 minutes. Add meat back to pan with garlic, tomatillos, chiles, marjoram, cilantro, and water. Season with salt to taste and simmer covered on low heat, stirring occasionally, until meat is tender, about 1 hour. Remove excess fat, then serve in bowls garnished with a dollop of sour cream and a cilantro sprig on each.

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