Braised Pork With Green Chile Sauce Recipe
Ingredients
3 pounds lean boneless pork butt
2 tablespoons salad oil
1 large onion, chopped
2 cloves garlic, minced or pressed
2 large green bell peppers, seeded and chopped
1 large can (7 oz.) California green chiles, seeded and chopped
1 teaspoon oregano leaves, crumbled
1/2 teaspoon ground cumin
1/2 teaspoons salt
1/2 cup chopped fresh coriander (cilantro) or 2 tablespoons dried cilantro
1 tablespoon wine vinegar
1/4 cup water
1 large or 2 medium-size tomatoes, cut in wedges
Hot cooked rice or warm, soft, flour tortillas
1 cup sour cream
2 limes, cut in wedges
Directions
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).
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).
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