Padilla'S Chili Verde Recipe
Ingredients
| Pork shoulder | 2 Pound | |
| Flour | ||
| Oil | ||
| Onion | 1 Small, diced | |
| Garlic | 6 Clove (5gm), pressed | |
| Green chiles | 1 Can (10oz), diced | |
| Tomato sauce | 1 Can (10oz) | |
| Water | 1 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
Directions
Dredge pork cubes in flour.
Conventionally brown meat in oil on surface unit.
Place browned pork cubes in glass casserole dish.
Add remaining ingredients.
Stir well.
Cover with plastic wrap.
Insert probe into liquid.
Cook on HIGH (9); HEAT & HOLD at 180°F for 1 3/4 hours, or until meat is tender.
Season to taste with more salt and pepper, if necessary.
Conventionally brown meat in oil on surface unit.
Place browned pork cubes in glass casserole dish.
Add remaining ingredients.
Stir well.
Cover with plastic wrap.
Insert probe into liquid.
Cook on HIGH (9); HEAT & HOLD at 180°F for 1 3/4 hours, or until meat is tender.
Season to taste with more salt and pepper, if necessary.
Chef
