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Guisado De Puerco Con Tomatillos
2 1/2 pounds boneless pork shoulder
2 tablespoons salad oil
1 large onion -- chopped
2 garlic cloves -- minced or pressed
1 1/2 cups tomatillos -- chopped, fresh OR canned and drained
1 can diced green chiles -- (7 oz.)
1 teaspoon dry marjoram leaves
1/4 cup cilantro -- fresh, chopped
1/2 cup water
Trim and discard fat from pork, cut pork into 1-inch cubes. Heat oil in a wide 3 to 4 quart pan over medium-high heat. Add meat, a few pieces at a time, and cook until lightly browned on all sides. Lift out meat, transfer to a plate, and keep warm, reserve drippings in pan. Add onion to pan and cool, stirring, until soft (about 7 minutes). Return meat to pan and stir in garlic, tomatillos, chiles, marjoram, chopped cilantro, and water. Season to taste with salt. Cover and simmer until meat is tender when pierced (about 1 hour). Skim off fat. Spoon into serving bowls and garnish with sour cream and cilantro sprigs.
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