Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Boneless pork shoulder
2 tb Salad oil
1 lg Onion, chopped
2 Garlic cloves, minced or
- pressed
1 1/2 c Tomatillos, chopped, fresh
- or canned and drained
1 cn Diced green chiles (7 oz.)
1 ts Dry marjoram leaves
1/4 c Cilantro, fresh, chopped
1/2 c Water
Salt
Sour cream
Cilantro sprigs

Trim and discard fat from pork; cut pork into 1-inch cubes. Heat oil
in a wide 3 to 4 quart pan over medium-high heat. Add meat, a few
pieces at a time, and cook until lightly browned on all sides. Lift
out meat, transfer to a plate, and keep warm; reserve drippings in
pan. Add onion to pan and cool, stirring, until soft (about 7
minutes). Return meat to pan and stir in garlic, tomatillos, chiles,
marjoram, chopped cilantro, and water. Season to taste with salt.
Cover and simmer until meat is tender when pierced (about 1 hour).
Skim off fat. Spoon into serving bowls and garnish with sour cream
and cilantro sprigs.

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