Yield: 4 Servings
Measure | Ingredient |
---|---|
2½ pounds | Boneless pork shoulder |
2 tablespoons | Salad oil |
1 large | Onion, chopped |
2 \N | Garlic cloves, minced or pressed |
1½ cup | Tomatillos, chopped, fresh or canned and drained |
1 can | Diced green chiles (7 oz.) |
1 teaspoon | Dry marjoram leaves |
¼ cup | Cilantro, fresh, chopped |
½ cup | Water |
\N \N | Salt |
\N \N | Sour cream |
\N \N | Cilantro sprigs |
Trim and discard fat from pork; cut pork into 1-inch cubes. Heat oil in a wide 3 to 4 quart pan over medium-high heat. Add meat, a few pieces at a time, and cook until lightly browned on all sides. Lift out meat, transfer to a plate, and keep warm; reserve drippings in pan. Add onion to pan and cool, stirring, until soft (about 7 minutes). Return meat to pan and stir in garlic, tomatillos, chiles, marjoram, chopped cilantro, and water. Season to taste with salt.
Cover and simmer until meat is tender when pierced (about 1 hour).
Skim off fat. Spoon into serving bowls and garnish with sour cream and cilantro sprigs.