Guisado de puerco con tomatillos (Pork stew in green salsa). I was sent on a quest for the recipe by my husband who ate this while I was in the hospital after the birth of our son. He loved it so much he had it for lunch and dinner! Shocker!! :D I serve it over plain white rice. This recipe is courtesy of Mi casa your casa.
This is my take on Cuban-style fried pork chunks (masitas de puerco fritas). In this recipe, pork stew meat is seasoned with a traditional Cuban spice blend made up of salt, garlic powder, oregano, cumin and black pepper. Then they’re lightly coated in flour and fried until golden brown and delicious. We serve them as an appetizer with plenty of lime and hot sauce, but they’re also great with white rice and black beans for a filling and satisfying dinner.