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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4349 Calories from Fat 2469

% Daily Value*

Total Fat 276 g424.1%

Saturated Fat 96.1 g480.5%

Trans Fat 0.5 g

Cholesterol 936.2 mg312.1%

Sodium 3066.9 mg127.8%

Total Carbohydrates 167 g55.7%

Dietary Fiber 21.2 g84.8%

Sugars 37.4 g

Protein 296 g591.3%

Vitamin A 103.8% Vitamin C 719.8%

Calcium 58.2% Iron 116.2%

*Based on a 2000 Calorie diet


Braised Pork With Green Chile Sauce Recipe