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Pork Stew with Tomatillos

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PREP TIME
25 min
COOKING TIME
85 min
TOTAL TIME
110 min
SERVINGS
6 servings
Dinner Mexican
Pork Stew with Tomatillos
Ingredients
  • 1/2 cup all-purpose flour
  • 1 tablespoon ground black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 (3 pound) boneless pork shoulder roast, trimmed of excess fat and cut into 1-inch cubes
  • 2 tablespoons olive oil, or more if needed
  • 1 large onion, chopped
  • 2 cups chopped fresh tomatillos
  • 1 cup water
  • 1 (7 ounce) can diced green chiles, drained
  • 1/2 cup chopped fresh cilantro
  • 2 fresh jalapeno peppers, seeded and chopped
  • 3 cloves garlic, minced
  • 2 teaspoons dried marjoram
  • 1 pinch salt, or to taste
  • 2 tablespoons sour cream, divided
  • 6 sprigs cilantro
Instructions
1
Combine the dry ingredients of flour, pepper, 1 teaspoon salt, and cumin in a large mixing container. Coat the pork evenly with this dry mixture.
2
Heat a generous amount of olive oil in a substantial, heavy cooking vessel or Dutch oven over an elevated heat level until it starts to shimmer. Add the pork in batches, arranging them in a single layer; sear on all sides, taking approximately 15 minutes. Transfer the pork to a separate container; cover it to maintain its warmth.
3
Add the onion to the pan; cook and stir over a moderate heat level, adding more olive oil if necessary, until it becomes translucent and begins to develop a rich brown color, taking around 7 minutes. Return the pork to the pan; stir in the tomatillos, water, canned chiles, 1/2 cup of chopped cilantro, jalapeños, garlic, and marjoram. Check the seasoning; add a pinch of salt if it requires enhancement. Cover and simmer over low heat, stirring occasionally, until the pork becomes tender, approximately taking 1 hour. Strain the stew before serving it in bowls; garnish with a dollop of sour cream and some chopped cilantro.