Guisado De Puerco Con Tomatillos (pork Stew W Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Boneless pork shoulder,
2 tbsp: Salad oil,
1 large: Onion, chopped
2: Garlic cloves, minced or pressed
1 1/2 cup: Tomatillos, chopped, fresh or canned and drained
1 can: Diced green chiles, 7 oz.
1 tsp: Dry marjoram leaves,
1/4 cup: Cilantro, fresh, chopped
1/2 cup: Water,
Salt,
Sour cream,
Cilantro sprigs,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp