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Guisado
de Puerco con Tomatillos (Pork stew with tomatillos)
Serves: 4
I N
G R E D I E N T S
2 1/2 lb Boneless pork shoulder
2 tablespoons 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 teaspoon dry marjoram leaves
1/4 cup cilantro, fresh, chopped
1/2 cup water
Salt
Sour cream
Cilantro sprigs
I N
S T R U C T I O N S
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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