Chile Verde

Yield: 4 servings

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 3 pounds pork shoulder (bite-size cubes)
• 1 (28 ounce) can tomatoes
• 2 (4 ounce) cans diced green chiles
• 1 cup water
• Salt to taste

Instructions

1. Sauté onion and garlic in olive oil in a Dutch oven.
2. Remove onion and garlic and brown meat in same pan.
3. Return onion and garlic to meat, along with other ingredients.
4. Cook slowly for one hour (or until meat is done).

Notes

This is best prepared a day in advance. To reheat, simmer 30 minutes.