Braised Pork With Green Chile Sauce Of Chile Verde

• 3 lbs lean boneless pork butt
• 2 tablespoons canola oil
• 1 large onion, chopped
• 2 garlic cloves, minced (I add more)
• 2 large green bell peppers, seeded and chopped
• 1 (7 ounce) can california green chilies, seeded and chopped
• 1 teaspoon dried oregano leaves, crumbled
• 1/2 teaspoon ground cumin
• 1 1/2 teaspoons salt
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon wine vinegar
• 1/4 cup water
• Garnish
• tomatoes, cut in wedges
• cooked rice
• sour cream
• lime, cut in wedges

1. Trim and discard fat and cut pork in 1-inch cubes.
2. In a large frying pan, heat oil over mediun-high heat; add meat a few cubes at a time and cook until very brown.
3. Push meat to side of pan and add onion, garlic and bell peppers; saute until limp.
4. Stir in chiles, oregano, cumin, salt, cilantro, vinegar, and water.
5. Cover and simmer until meat is fork tender(about 1 hour).
6. Skim off fat & discard.
7. Serve with rice or make burritos or serve in your favorite way.

pork butt, canola oil, onion, garlic, green bell peppers, california green chilies, oregano, ground cumin, salt, fresh cilantro, wine vinegar, water, tomatoes, rice, sour cream, lime

Taken from www.food.com/recipe/braised-pork-with-green-chile-sauce-of-chile-verde-203166 (may not work)