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Guisado De Puerco Con Tomatillos
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    Guisado De Puerco Con Tomatillos (pork Stew W/ Tomatillos)

  • 2 1/2 lb Boneless pork shoulder
  • 2 tb Salad oil
  • 1 lg Onion; chopped
  • 2 Garlic cloves; minced
  • 1 1/2 cups Tomatillos; chopped, fresh or canned and drained
  • 1 cn Diced green chiles (7 oz.)
  • 1 t 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.

    From: Jim.Weller@salata.com (Jim Weller)
    Posted By: Jim Weller, Via: Chile Head Mailing List
    Post Date: 01 Apr 01

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