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This is not a traditional Chile Verde, but it is very easy.This recipe was inspired by one I found on the back of can of enchilada sauce. In my hometown, chile verde was usually made with pork, not beef, so that's what I use. I've used cubed pork shoulder roast instead of the tenderloin, and couldn't tell the difference. You can substitute a 4oz can of diced green chiles for the mild Anaheim pepper. Or if you like things a bit hotter, use a spicier pepper.
- 1 -1 1⁄2 lb pork tenderloin, cut into 1 inch cubes
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 anaheim chili, minced
- 6 cloves garlic, minced or chopped (or to taste)
- 1 (19 ounce) can green enchilada sauce
- hot cooked rice
- sour cream (optional)
- fresh cilantro (optional)
- tortilla (optional)
- Heat oil in a Dutch oven or large non-stick skillet over medium-high heat; saute pork until it begins to brown.
- Add onion, peppers and garlic; cook until vegetables are tender.
- Stir in enchilada sauce; cover and simmer for at least 40 minutes (or, at this point you can turn into a crock pot and cook on low for about 5 hours).
- Serve over hot cooked rice; offer with sour cream, cilantro, and tortillas if desired.