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I know chile verde is green, but years ago my mom had something called chile verde in a restaurant and asked for the recipe. It is delicious, and even though it's not green, it's been a family favorite ever since. The onions add a tremendous amount of sweetness to the final mixture.
- Place all ingredients in a large sauce pan and bring to a boil. Reduce heat to low and simmer, partially covered, until pork is falling apart, 1 1/2 to 2 hours.
- Stir to shred pork. Serve on warm tortillas with cheese and sour cream.
- This recipe also works well in the crockpot: just cook on high uncovered for 30 minutes or so at the end to evaporate some of the juices.