Prep 25m Cook 1h 25m Additional - Ready In 1h 50m
Servings 6 servings Calories 346.2

My Mexican husband was shocked at how authentic this 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.

Recipe Ingredients

  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon ground black pepper
  • 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
  • 3 cloves garlic, minced
  • 2 cups chopped fresh tomatillos
  • 1 (7 ounce) can diced green chiles, drained
  • 2 fresh jalapeno peppers, seeded and chopped
  • 2 teaspoons dried marjoram
  • ½ cup chopped fresh cilantro
  • 1 cup water
  • 1 pinch salt, or to taste
  • 2 tablespoons sour cream, divided
  • 6 sprigs cilantro

Cooking Directions

  1. 1 Stir together the flour, 1 teaspoon salt, pepper, and cumin in a large bowl. Place the cubed pork into the mixture, and stir well to coat the meat with the seasonings.
  2. 2 Heat the olive oil in a large, heavy pan or Dutch oven over medium-high heat until the oil shimmers. Working in batches if necessary, place the meat into the hot pan in a single layer. Pan-fry the pork until brown on all sides, about 15 minutes. Remove the pork to a bowl, and cover to keep warm.
  3. 3 Cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent and beginning to brown, about 7 minutes. Return the meat to the pan and stir in the garlic, tomatillos, chiles, marjoram, chopped cilantro, and water. Check seasoning and add 1 pinch of salt to taste, if needed. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. Skim excess fat off the stew before serving in bowls, garnished with a dollop of sour cream and a cilantro sprig on each bowl.

Nutrition Facts

  • Calories 346.2
  • Carbohydrate 18 g
  • Cholesterol 87.5 mg
  • Fat 16.1 g
  • Fiber 3.1 g
  • Protein 32 g
  • Saturated Fat 4.8 g
  • Sodium 839.2 mg
  • Sugar 5 g


  1. Yum! I used 2lbs of pork instead of 3, chicken broth instead of water, and oregano instead of marjoram, since that's what I had on hand, didn't change the rest of the amounts called for, and the recipe came out a tiny bit tart, but the supporting flavors were perfect. The tartness is due to - Read more ...
  2. This chili verde was just ok. I followed the recipe pretty closely but was just not blown away. My husband is mexican and he wasn't that impressed with this either. I will make this again but will use another recipe I found. Next time I make this I will roast the tomatillos and garlic and - Read more ...
  3. Excellent recipe!! I followed the recipe except for the cumin...I added 2 tsp and the diced green chilis...I used 2 seven oz. cans. I also used 3 chopped serranos instead of the Jalapenos. Other than that I stuck to the recipe. It turned out amazingly well. Stir it quite often while simmering or it will - Read more ...
  4. What a great recipe! I've made this several times and love it. One tip - I find that it tastes even better the day after it's made. When I make it for guests, I make it the day beforehand which not only makes it taste better, but also makes the day of entertaining much easier. - Read more ...
  5. I made this for my girlfriend last night and she loved it but next time we do this we are going to try adding an extra can of green chiles to the recipes for extra bite and absolutely add jalapeno. As toppers if putting on tortillas: Diced Tomato Diced Green Onion Shredded Monterrey Jack Cheese - Read more ...
  6. Delicious, with wonderfully complex but balanced flavors. All the ingredients and seasonings come together and mellow into something uniquely its own. I loved the ingredients that went into this stew, loved making it, and Hubs and I certainly loved eating it! As all cooks should do, I seasoned this "to taste," upping the cumin to - Read more ...
  7. We live in Tucson and love to cook Mexican food. I did this on the outdoor kitchen grilling the meat first and used boneless country style was fantastic with tortillas they ate it all!! 5 stars
  8. UPDATE TO MY RECIPE: I've been substituting 1 cup chicken broth vs. the 1 cup water! YUMMM!!!
  9. I added a few touches and it's now on my monthley menu. 4 cloves garlic 1 tsp. marjoram 1 tsp. Mexican oregano 2 tsps. cumin made the sour cream and cilantro sprigs optional as I have dried for the stew and served it w/ frijoles con queso (refried beans and cheese) heated and warm flour - Read more ...