Guisado de Puerco con Tomatillos (Pork stew with tomatillos)

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A traditional beef stew made with pork shoulder, garlic, onion, tomatillos, green chiles, and cilantro.
  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 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


Trim and discard fat from pork; cut pork into 1-inch

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.

Recipes From - The Gourmet Food And Cooking Resource