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!
- 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
- 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.
- 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.
- 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 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!