Ingredients:
4 Pounds Boneless Pork Butt Or Shoulder, Cut Into 1 Inch Cubes
2 Tablespoons Oil
1 Medium Onion, Chopped
4 Cloves Garlic, Minced
1 Teaspoon Dried Oregano
1/2 Teaspoon Ground Cumin
3 Large Tomatoes, Peeled And Wedged
10 Mild/Medium Green Chile's, Roasted, Peeled And Cut In Strips
1 Teaspoon Salt
Sour Cream [Optional]
Chives [Optional]
Cilantro [Optional]
Information:
Serving Size 6
282 Calories Per Serving
9 Grams Of Fat
Cooking Directions:
Cover the meat with cold water, bring to a boil, reduce heat and cover simmer for 40 minutes. Drain the meat, in a large skillet [add oil if needed] over medium/low heat render the fat from the meat, allowing the meat to brown. Add onion and garlic an cook until soft. Add oregano, cumin, tomatoes, chili peppers and salt. Cover and cook 10 minutes on medium heat. Reduce heat to low uncover and cook 20 more minutes. Serve hot with sour cream.
