Pete's & Olga's Chili Verde

Although I am Italian, our good friend Olga is Mexican and has given me some great ideas. This is one of them.

• Ready In: 2 hrs 30 mins
• Serves: 6

Ingredients

• 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

1. Boil pork gently for 20 minutes.
2. Sauté boiled pork in 3 tbsp olive oil until browned and almost crusty, and set aside.
3. 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.
4. Add pork.
5. Then add enchilada sauce and green sauce.
6. Simmer, covered about 45 minutes.
7. Just before done check for seasonings and add cilantro.