Chili Verde
- 2 pounds boneless blade pork roast cubed and dusted with flour seasoned with black pepper
- 2 tablespoons bacon drippings OR vegetable oil
- 3 cups onions chopped
- 3 cloves garlic minced
- 1 tablespoon oregano
- 2 tablespoons ground cumin
- 2 teaspoons salt
- 24 ounces diced green chilies drained
- 43 1/2 ounces chicken broth
- 1 teaspoon hot pepper sauce or to taste
- Heat fat in Dutch oven over medium-high heat; add pork cubes and brown evenly on all sides. Add onions and garlic to pan; cook and stir until onions are tender, about 10 minutes. Stir in remaining ingredients and bring all to a boil. Lower heat to a simmer, cover and simmer until pork is very tender and liquid is slightly thickened, about 1 1/2 to 2 hours. Serve immediately over hot cooked rice, if desired. Garnish with fresh cilantro sprigs.
boneless blade pork, bacon, onions, garlic, oregano, ground cumin, salt, green chilies, chicken broth, hot pepper
Taken from www.yummly.com/recipe/Chili-Verde-2248232 (may not work)