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Welcome to my Blog 'In The Kitchen With Don'! Thank you for your visit and come back soon!

Monday, June 14, 2010

Chile Verde or Pork with Green Chiles

3 pounds of pork shoulder or boneless country style ribs
(cut meat into cubes, trimming as much fat as possible)
flour to dust the meat cubes with
1 onion, peeled and chopped
2 cups diced mild green chiles, like Anaheim,
seeds, stems and membranes removed
2 cups/1 15 oz. can diced tomatoes
1 bunch cilantro, chopped
1 cup water or chicken broth
2 tbsp. oregano
1/2 tsp. ground cumin
1 tsp. salt or to taste
2 tbsp. oil, enough to lightly grease a large skillet or dutch oven

Heat the oil in a large skillet or dutch oven.   Lightly flour the pork cubes and brown in the heated skillet, about 1 pound at a time.    When all the pork cubes are browned, add the onion and cook until wilted.    Add the remaining ingredients and simmer until the pork is fall apart tender, 2-3 hours.   Stir on occasion to prevent sticking.   You may need to add more water or chicken broth to keep from cooking dry or sticking.     Eat as a stew with hot tortillas or add more chicken broth to make it more soup like.   If you like the taste of garlic, you can add 3-4 cloves of chopped garlic with the onion.