Braised Pork with Green Chile Sauce
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
- cooked rice
- sour cream
- 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 limp.
- 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.
From the kitchen of Linda Jolly.