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

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

My Mexican husband was shocked at how authentic this pork stew in green salsa (guisado de puerco con tomatillos) recipe was to his mom's and grandmother's recipe. This is a delicious, not too spicy, authentic Mexican pork stew that is easy to make and a recipe that everyone in your family will enjoy. Serve with Spanish rice and warm tortillas.

Ingredients:
  • ½ cup all-purpose flour
  • 1 tablespoon ground black pepper
  • 1 teaspoon salt (optional)
  • 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
  • 2 cups chopped fresh tomatillos
  • 1 cup water
  • 1 (7 ounce) can diced green chiles, drained
  • ½ cup chopped fresh cilantro
  • 2 fresh jalapeño peppers, seeded and chopped
  • 3 cloves garlic, minced
  • 2 teaspoons dried marjoram
  • 1 pinch salt, or to taste (optional)
  • 2 tablespoons sour cream, divided
  • 6 sprigs cilantro
Directions:
  1. Combine flour, pepper, 1 teaspoon salt, and cumin in a large bowl. Dredge pork in flour mixture until well coated.
  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.
  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.
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