James's Pork Stew With Tomatoes
2 1/2 lb boneless pork shoulder
2 tbsp salad oil
1 large onion, chopped
2 garlic cloves, minced or pressed
1 1/2 cup tomatillos, chopped, fresh or cann, ed and drained
1 can diced green chiles (7 oz.)
1 tsp dry marjoram leaves
1/4 cup cilantro, fresh, chopped
1/2 cup water
1 salt
1 sour cream
1 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
Ohio
Columbus