Pork chili verde

Yield: 6 Servings

Measure 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)

*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

Similar recipes