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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This is an easy recipe and made with anaheim peppers rather than tomatillas. Ingredients:
1/4 cup oil |
2 lbs pork shoulder, cubed |
2 onions, diced |
1 (16 ounce) can diced tomatoes |
4 anaheim chilies, diced |
1 teaspoon mild chili powder |
1 teaspoon ground black pepper |
1 teaspoon ground cumin |
1 teaspoon garlic powder |
salt, as needed |
2 cups water |
Directions:
1. In a large nonstick frying pan or a dutch oven put the oil and heat over medium-high heat. Add the pork pieces in batches to lightly brown.
2. Return the browned meat to the pan and add everything else.
3. Bring the mixture to a boil, cover, reduce heat and simmmer 60 minutes or until the meat is very tender and the water has evaporated.
4. Serve with flour tortillas and Spanish rice. If tomatoes are in season, you may replace the canned tomatoes with 4 fresh ones.
5. Use leftovers to make burritoes and serve with lettuce, olives, salsa. grated cheese and sour cream.
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