Pork Stew In Green Salsa Guisado De Puerco Con Tomatillos Recipes

PORK GUISADO

Pork Guisado image

a mildly spicy pork stew made with tomatillos and homemade salsa verde

Provided by Greg Fleischaker

Time 3h30m

Number Of Ingredients 19

Ingredients

2 pounds tomatillos (husks removed and then halved)
4-6 cloves garlic
2 Anaheim peppers (cleaned and rough chop)
1 Serrano pepper (cleaned and rough chop)
1 Jalapeno pepper (cleaned and rough chop)
1 yellow onion (rough chop)
1/2 bunch fresh cilantro (chopped)
1 teaspoon salt
2 cups chicken stock
3-3.5 pounds pork shoulder (cut into bite sized pieces)
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon ground oregano
4 cloves garlic (minced or pressed)
1 recipe of Salsa Verde from above
1/2 bunch fresh cilantro (chopped)
1 teaspoon ground cumin
2 small cans diced green chiles
1 large yellow onion (diced or finely chopped)

Steps:

In a large soup or stew pot, combine all ingredients for the Chile Verde or Salsa Verde and gently simmer for approximately 30 minutes. I add the chicken stock first, turn the burner on and then add the rest of the ingredients as I prepare them, and cook for 30 minutes after adding my last ingredient.
While your salsa verde or chile verde is cooking down, cut pork shoulder into small cubes or bite sized pieces.
After 30 minutes of simmering, pour your salsa verde ingredients into large bowl and puree using immersion blender, or pour into and use Vitamix or other high power blender to liquefy, no need to hurry and blend, you can let the salsa cool down for a few minutes while you cook the pork.
Wipe stew pot clean and heat once again over medium heat and then add pork, all at once is fine.
Add remainder of ingredients for the pork guisado, including the recently made and pureed chile verde, to the soup pot, stir frequently and slowly simmer for three hours.
Serve warm with avocado and lime wedges if desired.

Nutrition Facts : Calories 480 kcal, Carbohydrate 11.5 g, Protein 46 g, Fat 26.9 g, Sodium 1141 mg, Fiber 2.9 g, Sugar 4.9 g, ServingSize 1 serving

PORK STEW IN GREEN SALSA (GUISADO DE PUERCO CON TOMATILLOS)

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

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.

Provided by PLATO712

Categories Soups, Stews and Chili Recipes Stews Pork

Time 1h50m

Yield 6

Number Of Ingredients 17

Ingredients

½ cup all-purpose flour
1 teaspoon salt
1 tablespoon ground black pepper
½ teaspoon ground cumin
1 (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
½ cup chopped fresh cilantro
1 cup water
1 pinch salt, or to taste
2 tablespoons sour cream, divided
6 sprigs cilantro

Steps:

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.
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 : Calories 346.2 calories, Carbohydrate 18 g, Cholesterol 87.5 mg, Fat 16.1 g, Fiber 3.1 g, Protein 32 g, SaturatedFat 4.8 g, Sodium 839.2 mg, Sugar 5 g

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