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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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This recipe is adapted from a grocery store circular. Serve this with rice, guacamole, and sour cream. This would also be good in burritos. Ingredients:
1 tablespoon vegetable oil |
1 1/2 lbs country-style boneless pork ribs, cubed (for less fat, substitute pork loin chops) |
1 small onion, peeled and chopped |
2 garlic cloves, minced |
1 (4 ounce) can green chilies, diced or 2 anaheim chilies, roasted peeled and diced |
1 (7 ounce) can tomatillos, drained and roughly chopped or 7 tomatillos, chopped |
1 tablespoon minced chipotle chile in adobo |
1 cup chicken broth |
1/2 tablespoon chili powder |
1 teaspoon ground cumin |
1 teaspoon oregano leaves |
1/2 teaspoon salt |
Directions:
1. Heat oil in a large pot. Add pork and brown well on all sides.
2. Add onion and garlic and cook for 5 minutes to lightly brown.
3. Stir in tomatillos, chiles, chipotle peppers, broth and seasonings; bring to a boil. Reduce heat and simmer, covered, for 1 1/2 to 2 hours or until tender.
4. Serve over cooked rice with guacamole and sour cream.
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