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| Pork Chile Verde |
"This Southwestern-style stew is loaded with tender chunks of pork and a variety of sweet and spicy peppers slowly cooked in a savory mixture of flavor-infused broth, green chiles and fresh cilantro. It's a mouthwatering meal that simply can't be beat!"
Ingredients :
- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 pounds boneless pork shoulder, cut into 1-inch pieces
- 3 tablespoons olive oil
- 1 onion, cut into 1-inch pieces
- 2 medium green bell peppers, cut into 1-inch pieces
- 1 poblano chile, seeded and cut into 1-inch pieces
- 2 jalapeno peppers, seeded and chopped
- 1/2 teaspoon dried oregano leaves, crushed
- 3 cloves garlic, minced
- 2 cups Swanson® Mexican Tortilla Flavor Infused Broth
- 1 (4.5 ounce) can chopped green chiles, undrained
- 1/2 cup chopped cilantro
- 1/3 cup sour cream
Instructions :
| Prep : 30M | Cook : 6M | Ready in : 1H45M |
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- Stir the flour, salt and black pepper in a large bowl. Add the pork and toss to coat.
- Heat 1 tablespoon oil in a 4-quart saucepan over medium-high heat. Add the pork to the saucepan in batches and cook until well browned, stirring occasionally. Remove the pork from the saucepan.
- Reduce the heat to medium. Heat the remaining oil in the saucepan. Add the onion, green peppers, poblano chile, jalapeno peppers and oregano and cook for 5 minutes or until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 1 minute.
- Stir the broth, green chiles and cilantro in the saucepan. Return the pork to the saucepan. Reduce the heat to medium-low. Cook, uncovered, for 1 hour or until the pork is fork-tender, stirring occasionally. Serve with the sour cream and additional fresh cilantro.
Notes :
- Serving Suggestion: This pork dish is delicious served over hot cooked yellow or red rice.
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