It can be served in bowls, like chili accompanied by homemade flour tortillas.
Or over flour tortillas filled with cheese.
With a side of beans.
I used the leftovers to make a layered dip for the next day’s dinner.
Beans topped with pork chile verde, cheese, sour cream, guacamole, homemade salsa, chopped tomatoes and black olives.
I cut up the leftover flour tortillas and fried them.
Makes great scoops for the dip.
I prefer fried flour tortilla chips over corn tortilla chips.
made with the juice of an orange, lime and lemon, a little sugar syrup ,
Tequila and Triple Sec.
1 to 2 tablespoons oil
1 cup coarsely chopped onions
1 to 2 pounds lean pork cut into 1/2 inch cubes
1 to 2 tablespoons flour
1/2 teaspoon ground cumin
2 cloves of garlic
2 cans roasted chili peppers
1 can/bottle of Tomatillos
Heat oil in heavy pot. Toss pork with flour, and brown. When all the meat has been browned, add the onions and garlic and saute for a few minutes. Add the cumin, the chili peppers, and the tomatillo sauce. Add some chicken broth. Simmer until meat is tender. Sprinkle with cilantro.
Serve with flour or corn tortillas and sides of beans, guacamole, salsa, cheese,etc..