Pork And Green Tomato Stew
|Lean pork||2 1⁄2 Pound, cut in 1 inch cubes|
|Vegetable oil||1 Tablespoon|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), minced|
|Canned mexican green tomatoes||12 Ounce, drained and chopped (1 Can)|
|Canned green chilies||8 Ounce, drained, seeded, and chopped (2 Cans Of 4 Ounce Each)|
|Dried cilantro||1 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Cooked rice||1 Cup (16 tbs)|
|Dairy sour cream||4 Tablespoon|
Brown meat in oil in a large skillet.
Push meat to sides of skillet; add onion and garlic and cook until onion is soft.
Add green tomatoes, chilies, cilantro, marjoram, salt, and water; mix well.
Cover; bring to boiling, reduce heat, and cook until meat is tender (about 2 hours).
Serve with rice and top with dollops of sour cream.