Chile verde ala fay
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Mary Wilson BWVB02B | ||
| 2 | pounds | Pork butt; boneless |
| 2 | tablespoons | Vegetable oil |
| 1 | Onion; chopped | |
| 1 | large | Garlic clove; minced |
| 2 | teaspoons | All-purpose flour |
| 1 | can | (8 1/4 oz.) stew tomatoes |
| 1 | can | (7 oz.) green chiles |
| 1 | can | (10 oz.) tomatoes with hot green chiles |
| Salt and freshly ground pepper | ||
Directions
Trim off fat and cut pork into 1-inch cubes. Heat oil in a large heavy pot or Dutch oven. Add pork and cook until brown. Add onion and garlic.
Cook until tender. Stir in flour. Cook and stir 1 to 2 minutes. Add stewed tomatoes, chopped chiles and tomatoes with hot chiles, breaking up tomatoes with a spoon. Season with salt and pepper to taste. Cover and simmer gently 1-½ hours or until meat is tender.
Makes 4 servings.