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Full Online Book HomeLearning KitchenMexican And Hispanic - Pork - Guisado De Puerco Con Tomatillos (pork Stew With Tomatillos)
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Mexican And Hispanic - Pork -  Guisado De Puerco Con Tomatillos (pork Stew With Tomatillos) Post by :Adolfo Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3371

Click below to download : Mexican And Hispanic - Pork - Guisado De Puerco Con Tomatillos (pork Stew With Tomatillos) (Format : PDF)

Mexican And Hispanic - Pork - Guisado De Puerco Con Tomatillos (pork Stew With Tomatillos)

2 1/2 lb Boneless pork shoulder
2 tbsp Salad oil
1 large Onion -- chopped
2 Garlic cloves -- minced
1 1/2 cups Tomatillos -- chopped, fresh or canned and drained
1 can Diced green chiles -- (1 oz) (1 to 7)
1 tsp 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 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. 4 servings

Posted by Jim Weller, Chile-Heads
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