My Mexican husband was shocked at how authentic this recipe was to his mom's and grandmother's recipe. This is a delicious, not too spicy, authentic Mexican pork stew that is easy to make and a recipe that everyone in your family will enjoy. Serve with Spanish rice and warm tortillas.
Ingredients
- all-purpose flour: 0.5 cup
- salt: 1 tsp (optional)
- ground black pepper: 1 Tbsp
- ground cumin: 0.5 tsp
- boneless pork shoulder roast, trimmed of excess fat and: 1 piece (3 pound, cut into 1-inch cubes)
- olive oil: 2 Tbsp (if needed)
- onion: 1 piece (chopped)
- garlic: 3 clove (minced)
- fresh tomatillos: 2 cups (chopped)
- green Chilis: 1 can (7 ounce can, drained, diced)
- Jalapeno peppers: 2 piece (chopped, fresh)
- marjoram: 2 tsp (dried)
- fresh cilantro: 0.5 cup (chopped)
- water: 1 cup
- pinch salt: 1 piece (to taste, optional)
- sour cream: 2 Tbsp (divided)
- sprigs cilantro: 6 piece
Metric Conversion
Stages of cooking
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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.
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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.
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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.
