Rating: 5 stars
224 Ratings
  • 5 star values: 194
  • 4 star values: 21
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1

My Mexican husband was shocked at how authentic this recipe was to his mom's and grandmother's recipe. This is a delicious, not too spicy, authentic Mexican pork stew that is easy to make and a recipe that everyone in your family will enjoy. Serve with Spanish rice and warm tortillas.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Heat the olive oil in a large, heavy pan or Dutch oven over medium-high heat until the oil shimmers. Working in batches if necessary, 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 water. 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.

Nutrition Facts

346 calories; protein 32g; carbohydrates 18g; fat 16.1g; cholesterol 87.5mg; sodium 839.2mg. Full Nutrition
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