Pork Chili Verde

[MarkinHouston]

Pork Chile Verde

Serves 4 as Main Dish.

This recipe is based upon recipes from Jane Butel and former New Mexico Senator Joseph Montoya, who won the Capitol Hill Chile Cookoff many years.

3 pounds boneless pork butt, cut in 1” cubes

3 T. flour

2 T. bacon drippings

1 large onion, chopped

2 garlic cloves, minced

Water

1 tsp. salt

Freshly ground black pepper

1 tsp. ground Mexican oregano

1& 1/2 tsp. ground cumin

3 large ripe tomatoes, peeled and chopped

20 fresh green chiles, roasted, peeled, and chopped OR

2 7-oz cans choppped fire-roasted green chiles

1. Sprinkle pork cubes with flour. Heat lard in a large, heavy skillet and brown pork. Remove to a plate.

2. Sauté onion and garlic in the same pan until the onion is soft. Return meat to the pan.

3. Add water to just barely cover the meat. Add salt, pepper, Mexican oregano, and cumin. Cover and simmer for one hour.

4. Add the tomatoes and green chiles; simmer 30 minutes or longer, adding a little more water if necessary, until flavors are well blended.

Notes: I’ve used two 7-oz. cans of chopped green chiles, drained when I’ve been too busy (or too lazy!) to deal with fresh chiles.

Keywords: Hot and Spicy, American, Main Dish, Easy, Pork

( RG1457 )