Braised Pork With Green Chile Sauce of Chile Verde |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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My DD makes this chile verde whenever we get together for Mexican dinners. It is a family favorite. The recipe is from a Sunset Mexican Cookbook,from 1977. Mild canned California green chiles season this meaty pork stew. Serve it with rice or as a burrito filling. For Burritos, spoon pork into warm, soft flour tortillas, add sour cream, tomato wedges, and a squeeze of lime juice and fold to enclose. We also serve this Chile Verde with Tamales. This chile Verde is also good served with scrambled eggs, Enjoy! Ingredients:
3 lbs lean boneless pork butt |
2 tablespoons canola oil |
1 large onion, chopped |
2 garlic cloves, minced (i add more) |
2 large green bell peppers, seeded and chopped |
1 (7 ounce) can california green chilies, seeded and chopped |
1 teaspoon dried oregano leaves, crumbled |
1/2 teaspoon ground cumin |
1 1/2 teaspoons salt |
1/2 cup fresh cilantro, chopped |
1 tablespoon wine vinegar |
1/4 cup water |
tomato, cut in wedges |
cooked rice |
sour cream |
lime, cut in wedges |
Directions:
1. Trim and discard fat and cut pork in 1-inch cubes.
2. In a large frying pan, heat oil over mediun-high heat; add meat a few cubes at a time and cook until very brown.
3. Push meat to side of pan and add onion, garlic and bell peppers; saute until limp.
4. Stir in chiles, oregano, cumin, salt, cilantro, vinegar, and water.
5. Cover and simmer until meat is fork tender(about 1 hour).
6. Skim off fat & discard.
7. Serve with rice or make burritos or serve in your favorite way.
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