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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (434g)|
|Recipe Makes: 4|
|Calories from Fat: 489 (67%)|
|Amt Per Serving||% DV|
|Total Fat 54.4g||73 %|
|Saturated Fat 18.2g||91 %|
|Monounsaturated Fat 23.3g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 202.5mg||62 %|
|Sodium 202.4mg||7 %|
|Potassium 1333.4mg||35 %|
|Total Carbohydrate 8.9g||3 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 6.4g|
|Protein 50.2g||72 %|
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Calories per serving: 735
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