Chile Verde
Ingredients:
2 lbs boned pork shoulder, cut into 2” cubes, excess fat trimmed
2 onions cut into wedges
3 garlic cloves, minced
1 T. ground cumin
14 oz. whole canned tomatoes
1 cup chicken stock
5 poblano chiles, roasted, chopped
1 T. fresh oregano
Salt, Pepper to taste
Chopped fresh cilantro
Method:
- Rinse pork cubes, and place in large sauce pan w/ 1/6 cup water. Cover and cook on med heat until pork is juicy (15 min).
- When liquid evaporates, allow pork to brown for 20-30 minutes. Transfer to another bowl.
- Using 3 T. pork fat, add onions, garlic cumin. Stir and cook until onions are softened. Return pork to pot, adding tomatoes and chicken stock. Simmer for 1 hour. Stir in chiles and oregano. Season w/ salt and pepper.