Chile verde ala fay

Yield: 4 servings

Measure 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

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.

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