Pork Chile Verde

One of my favourite Mexican style meals.
I put the pork on to simmer early so that it
was cooked before I left for work.
Just had to make the salsa
and the 

flour tortillas just before dinner. 
Pork Chile Verde served over homemade flour tortillas with cheese.

Made more flour tortillas in the morning to
serve with the leftover chile topped with 
butter basted eggs. 
Pork Chile Verde
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
chicken broth
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..

One Comment Add yours

  1. Big Dude says:

    Chili verde is a big favorite of ours and we have several bags of frozen roasted chiles from our Santa Fe trip.

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