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Title: Pork Stew with Tomatillos
Categories: Ethnic Soup
Yield: 4 Servings
| 2 1/2 | lb | Boneless pork shoulder |
| 2 | tb | Salad oil |
| 1 | lg | Onion -- chopped |
| 2 | Garlic cloves -- minced or | |
| 1 | Pressed | |
| 1 1/2 | c | Tomatillos, chopped -- |
| 1 | Fresh | |
| 1 | Or | |
| 1 | cn | Diced green chiles (7 oz.) |
| 1 | ts | Dry marjoram leaves |
| 1/4 | c | Cilantro, fresh -- chopped |
| 1/2 | c | Water |
| 1 | Salt | |
| 1 | Sour cream | |
| 1 | Cilantro sprigs | |
| 1 | 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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