-Stir together the following in a large bowl:
½ cup flour
½ tsp ground cumin
1 tsp salt
½ tsp freshly ground black pepper
-Trim the excess fat off of a 3 pound boneless pork shoulder roast and then cut it into 1 inch cubes.
-Place the cubed pork into the mixture, and stir well to coat the meat with the seasonings.
-Heat 2 TBS 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.
-Panfry the pork until brown on all sides, about 15 minutes.
-Remove the pork to a bowl and cover to keep warm.
-Dice 2 leeks.
-Add the leek to the hot pan and cook over medium heat adding more olive oil if necessary, until the leek is soft, about 5 minutes.
-Return the meat to the pan and stir in the following:
3 cloves minced garlic
1 pound chopped tomatillos (husked and rinsed)
2 tsp marjoram
Half a bunch of chopped cilantro
1 cup water
-Check seasoning and add 1 pinch of sea salt to taste, if needed.
-Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour.
-You may need to skim excess fat off the stew before serving.