Chili Verde
Source of Recipe
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2 pounds boneless pork
2 Tbs olive oil
3 cups chopped onion
3 cloves garlic, minced
2 tsp dried oregano
2 tsp ground cumin
1 tsp salt
2 4-oz. cans diced green chiles, drained
1 jar medium or mild green salsa
3 14 1/2-oz. cans chicken broth
1 tsp hot pepper sauce
Cube the pork and roll in flour that has been seasoned with salt
and pepper. Heat the oil in a large pan or Dutch oven. Add the
pork and brown on all sides. Add onions and garlic to pan; cook
and stir until onions are tender on medium low heat. Do not brown.
Stir in remaining ingredients and bring to a boil. Lower heat to a
simmer, cover and cook until pork is very tender and liquid is slightly
thickened.
Serves 8
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