Pork stew with tomatillos

Yield: 4 Servings

Measure Ingredient
2½ pounds Boneless pork shoulder
2 tablespoons Salad oil
1 large Onion -- chopped
2 \N Garlic cloves -- minced or
1 \N Pressed
1½ cup Tomatillos, chopped --
1 \N Fresh
1 \N Or
1 can Diced green chiles (7 oz.)
1 teaspoon Dry marjoram leaves
¼ cup Cilantro, fresh -- chopped
½ cup Water
1 \N Salt
1 \N Sour cream
1 \N Cilantro sprigs
1 \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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