Mild green chiles season this meaty pork stew. Serve it with rice or as a burrito
filling. This can also be served with tamales. This chile verde is also good served
with scrambled eggs.
1 (3 pound) lean boneless pork butt
2 tablespoons vegetable oil
1 large onion, chopped
4 garlic cloves, minced
2 large green bell peppers, seeded and chopped
1 (7 ounce) can diced green chiles
1 teaspoon dried oregano leaves, crumbled
1/2 teaspoon ground cumin
1 1/2 teaspoons kosher or sea salt
1/2 cup fresh cilantro, chopped
1 tablespoon wine vinegar
1/4 cup water
tomatoes, cut into wedges
lime, cut into wedges
Trim and discard fat and cut pork into 1-inch cubes.
In a large frying pan, heat oil over medium-high heat; add meat a few cubes
at a time and cook until very brown.
Push meat to side of pan and add onion, garlic and bell peppers; sauté until
Stir in chiles, oregano, cumin, salt, cilantro, vinegar and water.
Cover and simmer until meat is fork tender (about 1 hour).
Skim off fat and discard.
Serve with rice or make burritos or serve in your favorite way.
For Burritos: spoon pork into warm, soft flour tortillas, add sour cream,
tomato wedges, and a squeeze of lime juice and fold to enclose. Rice may
also be enclosed with the filling in the burritos, if desired.
Recipe was adapted from the Sunset Mexican Cookbook, 1977.