Pork stew in green salsa (Guisado de puerco con tomatillos)

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Hi!

Here we are with another beautiful day! I absolutely have to share this awesome recipe with everyone! Being Mexican I have to get my fix of Mexican food. Don’t get me wrong, I cook and eat all different types of foods, but for me Mexican is definitely my comfort food. It’s hard to put into measurements and recipes a lot of the mexican foods that I make at home, so I look for recipes for very similar foods and then tweak them a bit to my liking. The good thing about cooking is that you can make it your own by adding or omitting ingredients to your taste. I have always cooked at home for my family. It’s very rare that we eat out. Now a days with the bad economy I try to make use of everything I have on hand at home. I had all the ingredients for this delicious meal!

I guess that eventually you would have to see all my hideous fabulous cookware!

Ingredients

  • 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

Directions

  1. Stir 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.
  2. Heat 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.
  3. Cook 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.
I found this recipe on allrecipes.com

I tweaked the recipe by omitting the flour. I just went ahead a browned the meat and added the spices directly to the meat. I also used only one jalapeño pepper. I didn’t have sour cream, so there was no  dollop of it. This was delish! Enjoy!

Besos,

Flor

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About Flor

Hola! I'm Flor. Forty-something, wife, mom, amateur baker, amateur home cook, self professed craftinista, Elvis loving chick. This blog is about my journey through the everyday life. I hope you find some inspiration here! All posts and opinions are solely mine.

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