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

Adjust Servings

Adjust

Metric US

Original recipe yields 6 servings

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
346 cal
17%

Fat
16.1 g
25%

Carbs
18 g
6%

Based on a 2,000 calorie diet

Share It

Reviews (72)

Rate This Recipe

naples34102

Jul. 16, 2010

"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!)"

PLATO712

Mar. 1, 2010

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

Nina V

Jan. 10, 2011

"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!!"

More Reviews