Pete'S & Olga'S Chili Verde

• 3 lbs boneless pork shoulder, in 1 inch cubes
• 6 tablespoons olive oil
• 1 yellow onion, chopped
• 1 green bell pepper, seeded and chopped
• 3 green onions, sliced thin
• 5 garlic cloves, minced
• 2 serrano peppers, minced
• 1 teaspoon cumin
• 1 1/2 teaspoons oregano (Mexican)
• 1 (28 ounce) can green enchilada sauce (Las Palmas)
• 1 (16 ounce) green enchilada sauce (small can or Herdz)
• 3/4 cup cilantro, chopped

1. Boil pork gently for 20 minutes.
2. Saute boiled pork in 3 tbsp olive oil until browned and almost crusty, and set aside.
3. Saute onion, in stock pot, in 3 tbsp olive oil, adding green pepper, serrano pepper, cumin, oregano, and garlic as you go- in that order.
4. Add pork.
5. Then add enchilada sauce and green sauce.
6. Simmer, covered about 45 minutes.
7. Just before done check for seasonings and add cilantro.

pork shoulder, olive oil, yellow onion, green bell pepper, green onions, garlic, serrano peppers, cumin, oregano, green enchilada sauce, green enchilada sauce, cilantro

Taken from www.food.com/recipe/petes-olgas-chili-verde-14286 (may not work)