Mexican Pork Stew Verde
- 1/2 Cup All-Purpose Flour
- 1 Teaspoon Salt
- 1 Tablespoon Ground Black Pepper
- 1/2 Teaspoon Ground Cumin
- 1 (4 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
- 3 Cloves Garlic, Minced
- 2 Cups Chopped Fresh Tomatillos
- 1 (7 Ounce) Can Diced Green Chiles, Drained
- 2 Fresh Jalapeno Peppers, Seeded And Diced
- 2 Teaspoons Dried Marjoram
- 1/2 Cup Chopped Fresh Cilantro
- 1 Cup Beef Stock
- 1 Pinch Salt, Or To Taste (optional)
- 4 Tablespoons Sour Cream, Divided
- 6 Sprigs Cilantro
- In a medium bowl stir together the flour, 1 teaspoon salt, pepper, and cumin in a large bowl. Place the cubed pork into the mixture, and stir well to coat the meat with the seasonings.
- Heat the olive oil in a large, heavy pan or Dutch oven over medium-high heat until the oil shimmers. Working in batches, place the meat into the hot pan in a single layer. Pan-fry the pork until brown on all sides, about 15 minutes. Remove the pork to a bowl, and cover to keep warm.
- Cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent and beginning to brown, about 7 minutes. Return the meat to the pan and stir in the garlic, tomatillos, chiles, marjoram, chopped cilantro, and broth. Check seasoning and add 1 pinch of salt to taste, if needed. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour.
- Skim excess fat off the stew before serving in bowls, garnished with a dollop of sour cream and a cilantro sprig on each bowl. Serve with rice and Caprese Salad. Serves 8