Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos)

Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos)

107
PLATO712 7

"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

1 h 50 m servings 346 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 32 g
  • 64%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 839 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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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Reviews

107
  1. 139 Ratings

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Delicious, with wonderfully complex but balanced flavors. All the ingredients and seasonings come together and mellow into something uniquely its own. I loved the ingredients that went into thi...

UPDATE TO MY RECIPE: I've been substituting 1 cup chicken broth vs. the 1 cup water! YUMMM!!!

What a great recipe! I've made this several times and love it. One tip - I find that it tastes even better the day after it's made. When I make it for guests, I make it the day beforehand whic...

I added a few touches, and it's now on my monthley menu. 4 cloves garlic, 1 tsp. marjoram, 1 tsp. Mexican oregano, 2 tsps. cumin, made the sour cream and cilantro sprigs optional as I have dried...

Yum! I used 2lbs of pork instead of 3, chicken broth instead of water, and oregano instead of marjoram, since that's what I had on hand, didn't change the rest of the amounts called for, and the...

We live in Tucson and love to cook Mexican food. I did this on the outdoor kitchen, grilling the meat first and used boneless country style ribs..it was fantastic with tortillas, they ate it al...

Excellent recipe!! I followed the recipe except for the cumin...I added 2 tsp, and the diced green chilis...I used 2 seven oz. cans. I also used 3 chopped serranos instead of the Jalapenos. Oth...

I made this for my girlfriend last night and she loved it but next time we do this, we are going to try adding an extra can of green chiles to the recipes for extra bite and absolutely add jalap...

This was great. I had never really had anything like it before. It was more work than the types of things I normally cook, but it was well worth it.