Recipe by Pete from Tres Pinos, CA
Although I am Italian, our good friend Olga is Mexican and has given me some great ideas. This is one of them.
Top Review by Sooz Cooks
I absolutely love this! I didn't exactly follow the directions. I left out the bell pepper and used a white onion instead of green. I assumed when the Chef says "green enchilada sauce" the second time (16 oz) he means the Herdz salsa verde, so that is what i used. I browned the pork and onions in the olive oil and then just dumped in the rest of the ingredients and simmered for about 4 hours. Delicious over rice, or to smother burritos. The flavor is authentic as far as I am concerned!
- 3 lbs boneless pork shoulder, in 1 inch cubes
- 6 tablespoons olive oil
- 1 yellow onion, chopped
- 1 green bell pepper, seeded and chopped
- 3 green onions, sliced thin
- 5 garlic cloves, minced
- 2 serrano peppers, minced
- 1 teaspoon cumin
- 1 1⁄2 teaspoons oregano (Mexican)
- 1 (28 ounce) can green enchilada sauce (Las Palmas)
- 1 (16 ounce) green enchilada sauce (small can or Herdz)
- 3⁄4 cup cilantro, chopped
Directions See How It's Made
- Boil pork gently for 20 minutes.
- Sauté boiled pork in 3 tbsp olive oil until browned and almost crusty, and set aside.
- Sauté onion, in stock pot, in 3 tbsp olive oil, adding green pepper, serrano pepper, cumin, oregano, and garlic as you go- in that order.
- Add pork.
- Then add enchilada sauce and green sauce.
- Simmer, covered about 45 minutes.
- Just before done check for seasonings and add cilantro.