recipe: mexican pork stew in green salsa

today i wasn't working and decided to be a good housewife and try out the Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos) recipe from allrecipes.com. i had a pork roast in the freezer bada bada, perfect. i followed this one as written (mostly) since it seemed pretty on point. as follows:

ingredients list:
- 1/2 cup flour
- 1 tsp salt
- 1 tbsp ground black pepper
- 1/2 teaspoon ground cumin
- 1 (3 pound) boneless pork shoulder roast, trimmed of white fat & cut into 1-inch cubes
- 2 tbsp olive oil ++
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 2 cups chopped fresh tomatillos (about 6-7 of the buggers)
- 1 (7 ounce) can diced green chiles
- 2 fresh jalapeno peppers, seeded and chopped
- 2 teaspoons dried marjoram (i used oregano as a sub)
- 1/2 cup chopped fresh cilantro
- 1 (14 oz) can lo-so chicken broth

to make: stir together the flour, 1 tsp salt, pepper, & cumin in a large bowl. place the pork into the bowl, and stir well to coat (the worst part about this recipe is chopping the pork & its ton of fatty fat... doesn't smell so awesome. not nearly as fun as prepping brisket or anything cow-related)

heat the olive oil in a large pan on medium-high heat, then place the meat into pan in a single layer & sautee the pork until brown on all sides, about 15 minutes total (i had to do this in 2 batches to get it all done... second batch cooked much quicker). remove the pork to a warm plate, and set aside. sautee onion in the hot pan over medium heat, adding more olive oil if needed, until the onion is beginning to get to a nice carmelized state, about 7 min. return pork to the pan and add in chicken broth, then stir in the garlic, tomatillos, chiles, oregano, & cilantro. cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 - 1.5 hours. serve with rice and/or tortillas & a dollap of sour cream.

as for the verdict, i really liked this. had nice but not overpowering heat and a good blend of flavors. even tho it seems like a heavy meal, the fresh cilantro/tomatillo flavors make it taste fresh & lite. would def make again, and really not much else i would change from the orig recipe. i served this over rice... if i was eating it solo like i would a normal stew, i would probably add a bit it of flour/cornstarch to thicken it up a bit. overall... 6 stars ******. not bad for just choppin & mixin some stuff. also a good/easy recipe to make while drinking an entire bottle of Monkey Bay :)