Prep 10 mins
Cook 1 hr 15 mins
One of my favorite dishes. Serve with Quick Spanish Rice and refried beans. My husband commented that this recipe isn't as "green" as some he gets in a Mexican restaurant. If you want more green, use tomatillos. I just happen to like this just the way it is!
- 1 lb pork tenderloin or 1 lb stewing beef
- 1 tablespoon vegetable oil
- 8 mild green chilies, toasted, peeled and chopped (or used canned)
- 4 garlic cloves, crushed
- 2 onions, chopped
- 2 tomatoes, chopped
- 2 cups boiling water
- salt and pepper
- Cut pork or beef into small cubes.
- Sauté in oil until browned.
- Drain off fat.
- Add chopped chilies, garlic, onion, tomato and water.
- Season to taste with salt and pepper.
- Cover tightly and simmer for about an hour, until tender.
Very good. Not too spicy. Very flavorful. With rice and beans it made a great mexican style dinner!
This was excellent! I used 1 red pepper, 1 medium jalapeno pepper and 1 cubanelle pepper (similar to a green pepper but lighter in color and milder in taste). I roasted the peppers, but didn't peel them. The roasting definitely enhanced the flavor, so I'm glad I did that. I used also a fattier cut of pork so that it wouldn't dry out, but next time, I'll have to do a better job of trimming the excess fat : ( Overall, I was pleased with the tenderness of the pork ~~ I cooked for about 50 minutes. As I made it, the dish was a bit on the spicy side, so next time I'll omit the jalapeno pepper. I served with Recipe #17126 and it was a delicious combo. Thanks for posting!
This was very good. And very easy to put together. I used a yellow bell pepper and two Anaheim chilis for the chilies. That made the dish SO pretty! Lots of color there. I let it simmer until the pork was tender and the sauce was thickenened, then served it over plain steamed rice. Added lots of salt and pepper (personal preference) and about a tablespoon of dried cilantro. Yum! I'm having the leftovers for lunch today. I bet this would freeze well...