Braised Pork With Green Chile Sauce of Chile Verde

My DD makes this chile verde whenever we get together for Mexican dinners. It is a family favorite. The recipe is from a Sunset Mexican Cookbook,from 1977. Mild canned California green chiles season this meaty pork stew. Serve it with rice or as a burrito filling. For Burritos, spoon pork into warm, soft flour tortillas, add sour cream, tomato wedges, and a squeeze of lime juice and fold to enclose. We also serve this Chile Verde with Tamales. This chile Verde is also good served with scrambled eggs, Enjoy!

• Ready In: 2 hrs
• Serves: 6

Ingredients

• 3  lbs  lean  boneless pork butt
• 2  tablespoons canola oil
• 1  large onion, chopped
• 2  garlic cloves, minced (I add more)
• 2  large green bell peppers, seeded and chopped
• 1 (7 ounce) can  california green chilies, seeded and chopped
• 1  teaspoon dried oregano leaves, crumbled
• 1⁄2 teaspoon ground cumin
• 1 1⁄2 teaspoons salt
• 1⁄2 cup fresh cilantro, chopped
• 1  tablespoon wine vinegar
• 1⁄4 cup water

• Garnish

•  tomatoes, cut in wedges
•  cooked rice
•  sour cream
•  lime, cut in wedges

Directions

1. Trim and discard fat and cut pork in 1-inch cubes.
2. In a large frying pan, heat oil over mediun-high heat; add meat a few cubes at a time and cook until very brown.
3. Push meat to side of pan and add onion, garlic and bell peppers; saute until limp.
4. Stir in chiles, oregano, cumin, salt, cilantro, vinegar, and water.
5. Cover and simmer until meat is fork tender(about 1 hour).
6. Skim off fat & discard.
7. Serve with rice or make burritos or serve in your favorite way.