Pork chili verde
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Pork kebabs* |
| 1 | cup | Regular-strength chicken broth |
| 6 | cloves | Garlic; minced or pressed |
| 29 | ounces | Mexican-style stewed tomatoes; or Italian style |
| 14 | ounces | Diced green chilies |
| 1 | medium | Onion; chopped |
| 2 | teaspoons | Fresh oregano leaves; minced |
| 1 | teaspoon | Dried oregano leaves |
| Warm flour tortillas; (optional) | ||
| Lime wedge; (optional) | ||
Directions
*or pork shoulder trimmed of excess fat and cut into 1-inch cubes In a 5- to 6-quart pan over medium heat, combine pork, ½ cup broth, and garlic. Cover; cook 30 minutes. Remove lid; cook, stirring often, until liquid caramelizes and meat browns, about 20 minutes. Add remaining broth; scrape brown bits from bottom of pan.
Add tomatoes with juice, green chilies, onion, and oregano. Cover and simmer gently, stirring occasionally, until meat pulls apart easily, about 1½ hours. Serve with warm flour tortillas or over rice, with lime wedges to squeeze over meat mixture, if desired. Makes about 10 cups; 6 to 8 servings.
Posted to bbq-digest by Lloyd <lloyd2@...> on Jun 26, 1999