Pork stew with tomatillos
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Boneless pork shoulder |
| 2 | tablespoons | Salad oil |
| 1 | large | Onion -- chopped |
| 2 | Garlic cloves -- minced or | |
| 1 | Pressed | |
| 1½ | cup | Tomatillos, chopped -- |
| 1 | Fresh | |
| 1 | Or | |
| 1 | can | Diced green chiles (7 oz.) |
| 1 | teaspoon | Dry marjoram leaves |
| ¼ | cup | Cilantro, fresh -- chopped |
| ½ | cup | Water |
| 1 | Salt | |
| 1 | Sour cream | |
| 1 | Cilantro sprigs | |
| 1 | Canned and drained | |
Directions
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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