Braised Pork With Green Chile Sauce
|Lean boneless pork butt||3 Pound|
|Salad oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced/pressed|
|Green bell peppers||2 Large, seeded and chopped|
|Canned green chiles||7 Ounce, seeded and chopped (1 Can, Use California Ones)|
|Oregano leaves||1 Teaspoon, crumbled|
|Ground cumin||1⁄2 Teaspoon|
|Chopped coriander||1⁄2 Cup (8 tbs) (Cilantro)|
|Wine vinegar||1 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Tomatoes||1 Large, cut into wedges|
|Hot cooked rice||1 Cup (16 tbs) (Warm)|
|Flour tortillas||2 (Soft)|
|Sour cream||1 Cup (16 tbs)|
|Limes||2 , cut into wedges|
Trim and discard fat and cut pork in 1-inch cubes.
In a wide frying pan, heat oil over medium-high heat; add meat a few pieces at a time and cook until lightly browned.
Push meat to sides of pan and add onion, garlic, and bell peppers; saute until limp.
Stir in chiles, oregano, cumin, salt, coriander, vinegar, and water; cover and simmer until meat is fork tender (about 1 hour).