Prep Time::25 mins
Cook Time:: 1 hr 25 mins
Total Time:: 1 hr 50 mins
Servings::6
Ingredients
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½ cup all-purpose flour
1 tablespoon ground black pepper
1 teaspoon salt (Optional)
½ 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
½ cup chopped fresh cilantro
2 fresh jalapeño peppers, seeded and chopped
3 cloves garlic, minced
2 teaspoons dried marjoram
1 pinch salt, or to taste (Optional)
2 tablespoons sour cream, divided
6 sprigs cilantro
Directions
Combine flour, pepper, 1 teaspoon salt, and cumin in a large bowl. Dredge pork in flour mixture until well coated.
Heat olive oil in a large, heavy pan or Dutch oven over medium-high heat until shimmers. Add pork, in batches, in a single layer; brown on all sides, about 15 minutes. Transfer pork to a bowl; cover to keep warm.
Add onion to pan; cook and stir over medium heat, adding more olive oil if necessary, until translucent and beginning to brown, about 7 minutes. Return pork to pan; stir in tomatillos, water, canned chiles, 1/2 cup cilantro, jalapeños, garlic, and marjoram. Check seasoning; add 1 pinch salt, if needed. Cover and simmer over low heat, stirring occasionally, until pork tender, about 1 hour. Degrease stew before serving in bowls, garnished with sour cream and cilantro.