SEARCH
More 10 Photos

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

Recipe by: PLATO712

"My Mexican husband was shocked at how authentic this 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."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook1 h 25 m
  • Ready In1 h 50 m
  • 1Stir 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.
  • 2Heat 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.
  • 3Cook 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.
Ingredients
  • 6 servings
  • 346 cals
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon ground black pepper
  • 1/2 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
  • 1/2 cup chopped fresh cilantro
  • 1 cup water
  • 1 pinch salt, or to taste (optional)
  • 2 tablespoons sour cream, divided
  • 6 sprigs cilantro
Nutrition

Amount per serving ( 5 total)

  • Calories:
    346
    17%
  • Fat:
    16.1
    25%
  • Carbs:
    18
    6%
  • Protein:
    32
    64%
  • Cholesterol:
    88
    29%

Based on a 2,000 calorie diet

10 Photos in the recipe
view all photos
You maybe like