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Title: Pork Chili Verde Categories: Chili, Pork Yield: 6 Servings 2 1/2 lb Pork kebabs* 1 c Regular-strength chicken -broth 6 cl Garlic; minced or pressed 29 oz Mexican-style stewed -tomatoes; or Italian style 14 oz Diced green chilies 1 md Onion; chopped 2 ts Fresh oregano leaves; minced 1 ts Dried oregano leaves Warm flour tortillas; -(optional) Lime wedge; (optional) *or pork shoulder trimmed of excess fat and cut into 1-inch cubes In a 5- to 6-quart pan over medium heat, combine pork, 1/2 cup broth, and garlic. Cover; cook 30 minutes. Remove lid; cook, stirring often, until liquid caramelizes and meat browns, about 20 minutes. Add remaining broth; scrape brown bits from bottom of pan. Add tomatoes with juice, green chilies, onion, and oregano. Cover and simmer gently, stirring occasionally, until meat pulls apart easily, about 1 1/2 hours. Serve with warm flour tortillas or over rice, with lime wedges to squeeze over meat mixture, if desired. Makes about 10 cups; 6 to 8 servings. Posted to bbq-digest by Lloyd |