Prep 15 mins
Cook 2 hrs
Great on a buffet table to compliment other Mexican dishes like Chayotte & Onions, Lamb BBQ etc etc. there are so many great variations and dishes
- 2 lbs lean boneless pork, cut into 1 inch cubes
- 2 tablespoons oil
- 1 large onion, sliced thinly and separated into rings
- 4 garlic cloves, minced
- 4 anaheim chilies (or any other hot pepper you LOVE) or 2 (4 ounce) cansdiced chili peppers, remove seeds & membrane (or any other hot pepper you LOVE)
- 6 tomatillos, peeled & chopped
- 1 cup chicken broth
- 1 large tomatoes, chopped
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 2 teaspoons fresh lime juice
- 2 tablespoons slivered roasted almonds
- hot cooked rice
- Brown the pork in the oil and set aside.
- Add the onion, garlic and cumin.
- Cook until the onions are transparent.
- Return the meat to the pan.
- Add peppers.
- Stir in the tomatillos,broth, peppers, tomato, cumin and oregano.
- Bring to a boil, simmer covered about 1 1/2 hours.
- Uncover and simmer about a 1/2 hour more or until the sauce has decreased and thickened.
- Stir in the lime juice.
- Serve over cooked rice, sprinkle with the toasted almonds.
This was delicious. I made it with pork shoulder and I didn't have any tomatillos so I substituted in some jalapeno salsa. I had to be away from the house, so it simmered on low heat for 5-6 hours. About 25 min before serving, I added in about 1 lb red potatoes cut into chunks. Served it over pinto beans. I forgot about the lime juice and almonds so I'll have to try that next time. Yum. Thanks for posting!