Pork With Green Chile Sauce

November 26, 2020  Online Recipe Guide Avatar

3 Pounds lean boneless pork shoulder or butt, well trimmed, and cut
into 1″ cubes
1 Tablespoon canola or corn oil
1 Cup chopped onion
2 garlic cloves, minced
3 Cans green chiles Р(4 oz ea), seeded, chopped (or one 10-oz can jalape̱o peppers or 6 to 7 large fresh Anaheim or California peppers)
3 Medium tomatoes, seeded, chopped
1/2 Cup chopped cilantro – (packed)
1 Tablespoon wine vinegar
1 Teaspoon salt
1 Tablespoon chopped fresh oregano 1/2 Teaspoon dried cumin
Brown the pork in the oil in small batches in a large nonstick skillet or Dutch oven. Remove and set aside. Sauté the onion and garlic in the pan about 5 minutes, until lightly browned. Add the pork and all the remaining ingredients, plus 1/4 cup water. Cover and simmer on top of the stove, or bake in a 325 degree oven, for 1 1/2 to 2 hours, or until the pork is tender. Skim any fat from the surface before serving. This recipe yields 7 servings. Serving size: 1 cup. Exchanges Per Serving: 2 Vegetable, 4 Lean Meat.


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