Pete's & Olga's Chili Verde |
|
 |
Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 6 |
|
Although I am Italian, our good friend Olga is Mexican and has given me some great ideas. This is one of them. Ingredients:
3 lbs boneless pork shoulder, in 1 inch cubes |
6 tablespoons olive oil |
1 yellow onion, chopped |
1 green bell pepper, seeded and chopped |
3 green onions, sliced thin |
5 garlic cloves, minced |
2 serrano peppers, minced |
1 teaspoon cumin |
1 1/2 teaspoons oregano (mexican) |
1 (28 ounce) can green enchilada sauce (las palmas) |
1 (16 ounce) green enchilada sauce (small can or herdz) |
3/4 cup cilantro, chopped |
Directions:
1. Boil pork gently for 20 minutes.
2. Sauté boiled pork in 3 tbsp olive oil until browned and almost crusty, and set aside.
3. Sauté onion, in stock pot, in 3 tbsp olive oil, adding green pepper, serrano pepper, cumin, oregano, and garlic as you go- in that order.
4. Add pork.
5. Then add enchilada sauce and green sauce.
6. Simmer, covered about 45 minutes.
7. Just before done check for seasonings and add cilantro.
|
|