Pork Chile Verde

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.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 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)

Directions

1. Heat oil in a Dutch oven or large non-stick skillet over medium-high heat; saute pork until it begins to brown.
2. Add onion, peppers and garlic; cook until vegetables are tender.
3. 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).
4. Serve over hot cooked rice; offer with sour cream, cilantro, and tortillas if desired.