Pork and Green Chile Stew

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

Instructions

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.

Yield: 4 servings