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3 tb Vegetable oil
2 lb Boneless pork butt; well trimmed & cut into 1/2 inch cubes
1 ts Salt
1 White onion; chopped
4 Garlic cloves; minced
1 1/2 ts Dried oregano
1/2 ts Ground cumin
2 Bay leaves
2 cn (7 ounce) diced green chiles
1 cn (10 ounce) tomatillos; drained, rinsed & pureed in a blender, could use fresh ones
3/4 c Chicken broth
1/2 ts Sugar
2 tb Chopped cilantro
1/2 c Sour cream
Prep: 30 minutes Cook: 48 minutes Serves: 4
Chile verde, a green chile and pork stew from northern Mexico, is very popular in the American Southwest. It is commonly served with soft, warm tortillas. A bowl of Fresh Tomatillo Salsa should be on the table for those who like it hotter.
In a large deep nonreactive skillet or flameproof casserole, heat 2 tbsp oil over medium-high heat. Season pork cubes with salt & cook in 2 batches, stirring frequently, about five minutes for each batch, or until lightly browned. With a slotted spoon, remove to a dish. (bet smoked pork would be delicious!!)
In same pan, heat remaining tbsp oil. Add onion & garlic & cook until softened, about 3 minutes. Return meat and accumulated juices to pan. Add oregano, cumin, bay leaves, diced chiles, tomatillos, chicken broth and sugar. Stir to combine. Bring to a boil. Reduce heat to low, cover, and cook about 35 minutes, or until meat is tender.
Serve with a sprinkling of cilantro & a dollop of sour cream.
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