Courtesy of All Recipes
1/2 cup all-purpose flour
1 teaspoon salt
1 tablespoon ground black pepper
1/2 teaspoon ground cumin
1 (2-3 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 chopped
2 teaspoons dried marjoram
1/2 cup chopped fresh cilantro
1 cup water
1 pinch salt, or to taste (optional)
2 tablespoons sour cream, divided
6 sprigs cilantro
1. 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.
2. Adding olive oil to pan over medium heat, cook and stir the onion until the onion is translucent and beginning to brown, about 7 minutes.
3. Place the meat into the hot pan in a single layer. Pan-fry the pork until brown on all sides. Stir in the garlic, tomatillos, chiles, marjoram, chopped cilantro, seasoning and salt.
4. Transfer to VitaClay pot. Cover and set on “Fast” for 1 hours.
Remove meat and peppers with ladle and serve on a plate with spanish rice and beans, or skim excess fat off the stew before serving in bowls, garnished with a dollop of sour cream and a cilantro sprig on each bowl.
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