Yield: 4 servings
|2½ pounds||Boneless pork shoulder|
|2 tablespoons||Salad oil|
|1 large||Onion -- chopped|
|2 \N||Garlic cloves -- minced or|
|1½ cup||Tomatillos, chopped --|
|1 can||Diced green chiles (7 oz.)|
|1 teaspoon||Dry marjoram leaves|
|¼ cup||Cilantro, fresh -- chopped|
|\N \N||Sour cream|
|\N \N||Cilantro sprigs|
|\N \N||Canned and drained|
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.
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