Recipe

Pork And Green Chile Stew

  • Yield: 4 servings

Ingredients

  • 1 pound pork butt, trimmed of fat
  • 2 yellow onions, quartered
  • 1 tablespoon ground cumin
  • 2 bay leaves
  • 2 teaspoons dried Mexican oregano
  • 1 teaspoon salt
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon cayenne
  • Chile Verde
  • Corn Tortillas, accompaniment
  • Diced, seeded tomatoes, accompaniment
  • Sour cream, accompaniment

Directions

  • Place pork butt, yellow onions, cumin, bay leaves, Mexican oregano, salt, black peppercorns and cayenne in a large saucepan and cover with water by 1-inch. Bring to a boil.
  • Lower the heat to medium-low and simmer until tender, about 45 minutes, skimming the surface to remove any scum that forms. Drain in a colander.
  • Shred the drained pork and return to the pot. Add the Chile Verde and stir well. Bring to a simmer over medium-low heat, and cook until heated through. Serve hot with tortillas and other desired condiments.