Pork Stew with
Tomatillos
2 1/2 lbs lean boneless pork butt
2 Tablespoons oil
1 large onion, chopped
2 cloves of garlic, minced
1 1/2 cups of chopped tomatillos
3 serrano chiles, chopped or 1 can (7oz) of chopped
California green chiles
1 teaspoon marjoram
1 teaspoon salt
1/4 cup of chopped cilantro leaves
Trim the pork of fat and cut into 1-inch cubes. Heat oil in
a wide pan (preferably a pressure fry pan and cook until
lightly brown). Pushing the meat to the side add the onion
and cook until limp. Stir in garlic, tomatillos, chiles,
marjoram, salt, and coriander. If using a pressure cooker
add just enough liquid to allow it to seal. If you add too
much liquid you'll get a soupy stew. Cook at high pressure
for 20 minutes with natural release. In a open pan, add 1/2
cup water and cover, cook for one hour or until the pork is
very tender.
Garnish with additional chopped cilantro. Can be served
over rice with sour cream or with hot corn tortillas.
Serves four.