Ingredients

• 0.5 cups all-purpose flour
• 1 tablespoon ground black pepper
• 1 teaspoon salt , Optional
• 0.5 teaspoons ground cumin
• 1 , 3 pound
• 2 tablespoons olive oil , or more if needed
• 1 large onion , chopped
• 2 cups chopped fresh tomatillos
• 1 cup water
• 1 , 7 ounce
• 0.5 cups chopped fresh cilantro
• 2 freshs jalapeño peppers , seeded and chopped
• 3 cloves garlic , minced
• 2 teaspoons dried marjoram
• 1 pinch salt , Optional
• 2 tablespoons sour cream , divided
• 6 sprigs cilantro

Instructions

1. 1 Combine flour, pepper, 1 teaspoon salt, and cumin in a large bowl. Dredge pork in flour mixture until well coated.
2. 2 Heat olive oil in a large, heavy pan or Dutch oven over medium-high heat until shimmers. Add pork, in batches, in a single layer; brown on all sides, about 15 minutes. Transfer pork to a bowl; cover to keep warm.
3. 3 Add onion to pan; cook and stir over medium heat, adding more olive oil if necessary, until translucent and beginning to brown, about 7 minutes. Return pork to pan; stir in tomatillos, water, canned chiles, 1/2 cup cilantro, jalapeños, garlic, and marjoram. Check seasoning; add 1 pinch salt, if needed. Cover and simmer over low heat, stirring occasionally, until pork tender, about 1 hour. Degrease stew before serving in bowls, garnished with sour cream and cilantro.

Nutrition per serving