-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.