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Braised Pork With Green Chile Sauce

Mexican.Chef's picture
  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
  Salt 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).

Recipe Summary

Main Dish

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