Chile Verde
INGREDIENTS:
2 1/2 lb Pork butt; (weight AFTER
-trimmed of fat)
2 tb Vegetable oil
2 cn (4oz) diced chilies
2 Cloves garlic minced
1 md Onion; coarsely chopped
1 cn (16oz) stewed or crushed
-tomatoes
2 ts Schilling Mexican Seasoning
1/4 ts Black pepper
Salt to taste
2 1/2 lb Pork butt; (weight AFTER
-trimmed of fat)
2 tb Vegetable oil
2 cn (4oz) diced chilies
2 Cloves garlic minced
1 md Onion; coarsely chopped
1 cn (16oz) stewed or crushed
-tomatoes
2 ts Schilling Mexican Seasoning
1/4 ts Black pepper
Salt to taste
This is an easy mexican recipe. Credit a local food store called Raley's. It was in their ad for Cinco de Mayo (Mexican Independence Day). I bet Jazzbel has the perfect bread to go with this. She always does!
Cut pork into 1 1/2 inch chunks and sear in hot oil until browned on all sides. Add remaining ingredients: stir well. Simmer over medium heat, uncovered, until meat is tender and will shred with fork, about 1 1/2 hours. Serve with rice and green salad. Makes approximately 6 servings.
I think that this would be perfect for a crockpot. The pork would get so tender cooking all day!
Cut pork into 1 1/2 inch chunks and sear in hot oil until browned on all sides. Add remaining ingredients: stir well. Simmer over medium heat, uncovered, until meat is tender and will shred with fork, about 1 1/2 hours. Serve with rice and green salad. Makes approximately 6 servings.
I think that this would be perfect for a crockpot. The pork would get so tender cooking all day!