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