Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos) Recipe - Allrecipes.com
Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos) Recipe
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Pork Stew in Green Salsa
See how to make an authentic Mexican pork stew in green tomatillo salsa. See more
  • READY IN ABOUT 2 hrs

Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos)

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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. 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.
  3. 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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 1 hr 25 mins
  • READY IN 1 hr 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 16, 2010

Delicious, with wonderfully complex but balanced flavors. All the ingredients and seasonings come together and mellow into something uniquely its own. I loved the ingredients that went into this stew, loved making it, and Hubs and I certainly loved eating it! As all cooks should do, I seasoned this "to taste," upping the cumin to probably a couple of teaspoons, substituting Mexican oregano for the marjoram (have never used it!), backing off on the pepper to probably a teaspoon (you can always add it but you can't take it back out!) and subbing two, fresh poblano peppers for the canned green chilies - first, because I love 'em and second, because they're easier on Hubs' sensitive innards. Wanting to make sure the meat was good and tender, I simmered this for a good hour and a half - and it WAS buttery tender. This is intensely aromatic as it cooks, letting you know that what you're in for will be well worth the wait! I served this over plain white rice, with a dollop of sour cream, but I could easily see this wrapped in a tortilla too (that will be coming up with the leftovers!)

 
Most Helpful Critical Review
Apr 24, 2011

This chili verde was just ok. I followed the recipe pretty closely but was just not blown away. My husband is mexican and he wasn't that impressed with this either. I will make this again but will use another recipe I found. Next time I make this I will roast the tomatillos and garlic and then blend it along with the cilantro. We like our food spicy and this wasn't spicy enough for us.

 
Mar 01, 2010

UPDATE TO MY RECIPE: I've been substituting 1 cup chicken broth vs. the 1 cup water! YUMMM!!!

 
Jan 10, 2011

What a great recipe! I've made this several times and love it. One tip - I find that it tastes even better the day after it's made. When I make it for guests, I make it the day beforehand which not only makes it taste better, but also makes the day of entertaining much easier. I serve it with cilantro rice and tortillas. This is definitely a keeper recipe.... Thanks so much for submitting!!

 
Feb 05, 2010

I added a few touches, and it's now on my monthley menu. 4 cloves garlic, 1 tsp. marjoram, 1 tsp. Mexican oregano, 2 tsps. cumin, made the sour cream and cilantro sprigs optional as I have dried for the stew, and served it w/ frijoles con queso (refried beans and cheese) heated, and warm flour tortillas.

 
Jul 04, 2011

Yum! I used 2lbs of pork instead of 3, chicken broth instead of water, and oregano instead of marjoram, since that's what I had on hand, didn't change the rest of the amounts called for, and the recipe came out a tiny bit tart, but the supporting flavors were perfect. The tartness is due to the tomatillos I'm sure, which I'm not used to cooking with. Still, so delicious! I will definitely make this again. I used 2 tsp cumin, and since I had a 4oz can of diced green chiles, I left a little bit of seeds in when I diced up the jalapenos. I served this on top of rice, with tortillas on the side and our leftovers will be burritos. So good! Thank you for a wonderful recipe. **Update: I made this with 2 cans of diced tomatoes, drained (instead of tomatillos) and it was delicious! Highly recommended!

 
Jan 14, 2011

Excellent recipe!! I followed the recipe except for the cumin...I added 2 tsp, and the diced green chilis...I used 2 seven oz. cans. I also used 3 chopped serranos instead of the Jalapenos. Other than that, I stuck to the recipe. It turned out amazingly well. Stir it quite often while simmering or it will stick to the bottom of your pot. Thanks for posting Plato. We will enjoy this stew over and over again.

 
May 04, 2010

We live in Tucson and love to cook Mexican food. I did this on the outdoor kitchen, grilling the meat first and used boneless country style ribs..it was fantastic with tortillas, they ate it all!! 5 stars

 

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Nutrition

  • Calories
  • 346 kcal
  • 17%
  • Carbohydrates
  • 18 g
  • 6%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 32 g
  • 64%
  • Sodium
  • 904 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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