Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos) Recipe
Pork stew in green salsa creates incredibly authentic flavors that even shocked a Mexican husband with how genuine this guisado de puerco con tomatillos tastes. This traditional recipe showcases tender pork simmered in bright, tangy tomatillo sauce that develops complex flavors through proper cooking techniques. The authentic preparation creates restaurant-quality stew that proves homemade Mexican food can rival any traditional kitchen.
My Mexican husband was shocked at how authentic this pork stew in green salsa (guisado de puerco con tomatillos) 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.
Prep Time:
25 mins
Cook Time:
1 hr 25 mins
Total Time:
1 hr 50 mins
Servings:
6
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Ingredients
½ cup all-purpose flour
1 tablespoon ground black pepper
1 teaspoon salt (Optional)
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
2 cups chopped fresh tomatillos
1 cup water
1 (7 ounce) can diced green chiles, drained
½ cup chopped fresh cilantro
2 fresh jalapeño peppers, seeded and chopped
3 cloves garlic, minced
2 teaspoons dried marjoram
1 pinch salt, or to taste (Optional)
2 tablespoons sour cream, divided
6 sprigs cilantro
Directions
Combine flour, pepper, 1 teaspoon salt, and cumin in a large bowl. Dredge pork in flour mixture until well coated.
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.
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 Facts (per serving)
| 346 | Calories |
| 16g | Fat |
| 18g | Carbs |
| 32g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 346 | |
| % Daily Value * | |
| Total Fat 16g | 21% |
| Saturated Fat 5g | 24% |
| Cholesterol 88mg | 29% |
| Sodium 839mg | 36% |
| Total Carbohydrate 18g | 7% |
| Dietary Fiber 3g | 11% |
| Total Sugars 5g | |
| Protein 32g | 64% |
| Vitamin C 37mg | 41% |
| Calcium 60mg | 5% |
| Iron 3mg | 17% |
| Potassium 740mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
