Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos)72 Reviews
- Prep: 25 min
- Cook: 1 hr 25 min
- Ready In: 1 hr 50 min
“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.” - by PLATO712
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 346 cal
- 16.1 g
- 18 g
Based on a 2,000 calorie diet
Reviews (72)Rate This Recipe
"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 this stew..." See more, loved making it, and Hubs and I certainly loved eating it! As all cooks should do, I seasoned this "to taste," upping the cumin to probably a couple of teaspoons, substituting Mexican oregano for the marjoram (have never used it!), backing off on the pepper to probably a teaspoon (you can always add it but you can't take it back out!) and subbing two, fresh poblano peppers for the canned green chilies - first, because I love 'em and second, because they're easier on Hubs' sensitive innards. Wanting to make sure the meat was good and tender, I simmered this for a good hour and a half - and it WAS buttery tender. This is intensely aromatic as it cooks, letting you know that what you're in for will be well worth the wait! I served this over plain white rice, with a dollop of sour cream, but I could easily see this wrapped in a tortilla too (that will be coming up with the leftovers!)"
"UPDATE TO MY RECIPE: I've been substituting 1 cup chicken broth vs. the 1 cup water! YUMMM!!!..." See more"
"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 which not ..." See moreonly makes it taste better, but also makes the day of entertaining much easier. I serve it with cilantro rice and tortillas. This is definitely a keeper recipe.... Thanks so much for submitting!!"
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