Pork Chile Stew with Tomatillos
Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos)
Tender chunks of pork are seasoned, browned, and simmered with tomatillos, cilantro, and green chilies to make a rich, flavorful stew. Serve with Spanish rice and warm tortillas.
Yield: 6 Servings Ready in 1 hours, 45 minutes
favorite of 1 people 0 people want to try
|1/2 cupAll purpose flour|
|1 tablespoonBlack pepper|
|1/2 teaspoonGround cumin|
|3 poundspork shoulder; cut into 1 inch cubes|
|2 tablespoonsOlive oil; more if needed|
|1 1large onion chopped|
|3 clovesGarlic cloves; minced|
|1 7 ounce candiced green chilies; drained|
|2 wholeJalapeno peppers; chopped, seeded|
|2 teaspoonsdried marjoram|
|1/2 cupFresh Cilantro; chopped|
|2 tablespoonsSour cream|
Pork Chile Stew with Tomatillos Preparation
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.
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