Pork & Green Chilies
Recipe Number: 1654
Contributor: Debster
Rating: 7.00 based on 2 votes
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Serves:
-
Calories Per Serving: -
Preparation Time: -
Difficulty: Easy
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| Ingredients: |
2-lbs Pork Shoulder (Boston butt) cut into 1 inch cubes
pinch of salt & pepper to season meat
1/4 cup flour
1/4 cup vegetable oil
1 medium onion chopped
1 tablespoon dried oregano |
1 can (13oz) tomatillos drained and mashed (fresh roasted/blanched are even better and I usually use 16oz)
1/2 cup chopped cilantro
1/2 cup chopped green chilies (I use 1/2 mild & 1/2 medium fresh roasted - good zip but not too hot-adjust to your heat preference. You can used the canned ones as well.
1 to 1 1/2 cups low sodium chicken broth
1 teaspoon salt
1/4 teaspoon pepper |
| Cooking
Instructions: |
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Season pork cubes with salt and pepper and lightly dredge in flour. In a large high-sided skillet or dutch oven heat vegetable oil until hot. Add pork cubes and brown, cooking in batches if the pan is too crowded. Remove meat and add onion. Cook until translucent. Then add oregano and cook with onion until fragrant (about 1 min) while stirring. Add remaining ingredients (I start with 1 1/2 cups broth) and bring to a boil. Add back pork cubes and return to boil. Reduce heat to low, cover and simmer for 2 hours stirring occasionally. Remove lid and simmer uncovered until desired consistency. I like it saucy as I serve it over rice. Can also cook in a 250 oven for a longer period or even a crock pot (I'd start with 1 cup broth if cooking this way). The longer you cook this the better it gets. Due to our altitude I sometimes have to add water to the sauce halfway through cooking depending on how juicy the tomatillos are and if the sauce is reducing quicker than I want it to. Also depending how salty the chicken broth is you may have to add more salt - I usually taste for seasoning towards the end. |
| Serving
Suggestions: |
For Garnish
cooked rice
sour cream
chopped cilantro or chopped green onion
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| Additional
Comments: |
| I serve this over rice garnished with sour cream and cilantro. |
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