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

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

Recipe by PLATO712 from allrecipes.com

Dinner 2 Hr. 50 Mins.

Ingredients

6

6 servings

  • 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

Instructions

  • 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.

Nutritional Facts

Per 6 servings

  • Calories: 346
  • Carbohydrate: 18g
  • Fat: 16g
  • Fiber: 3g
  • Protein: 32g
  • Sugar: 5g

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