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Ingredients
- 3 Tbsp. Vegetable oil
- 2 lb Boneless pork butt, well trimmed & cut into 1/2 inch cubes
- 1 tsp Salt
- 1 x White onion, minced
- 4 x Garlic cloves, chopped
- 1Â 1/2 tsp Dry oregano
- 1/2 tsp Grnd cumin
- 2 x Bay leaves
- 2 can (7 oz) diced green chiles
- 1 can (10 oz) tomatillos, liquid removed, rinsed & pureed in a blender, could use fresh ones
- 3/4 c. Chicken broth
- 1/2 tsp Sugar
- 2 Tbsp. Minced cilantro
- 1/2 c. Lowfat sour cream
Directions
- Prep: 30 min Cook: 48 min Serves: 4
- Chile verde, a green chile and pork stew from northern Mexico, is very popular in the American Southwest. It is commonly served with soft, hot tortillas. A bowl of Fresh Tomatillo Salsa should be on the table for those who like it hotter.
- 1. In a large deep nonreactive skillet or possibly flameproof casserole, heat 2 tbsp oil over medium-high heat. Season pork cubes with salt & cook in 2 batches, stirring frequently, about five min for each batch, or possibly till lightly browned. With a slotted spoon, remove to a dish.
- (bet smoked pork would be delicious!!)
- 2. In same pan, heat remaining tbsp oil. Add in onion & garlic & cook till softened, about 3 min. Return meat and accumulated juices to pan. Add in oregano, cumin, bay leaves, diced chiles, tomatillos, chicken broth and sugar. Stir to combine. Bring to a boil. Reduce heat to low, cover, and cook about 35 min, or possibly till meat is tender.
- Serve with a sprinkling of cilantro & a dollop of lowfat sour cream.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1349g | |
| Calories 1543 | |
| Calories from Fat 892 | 58% |
| Total Fat 100.44g | 126% |
| Saturated Fat 28.89g | 116% |
| Trans Fat 1.3g | |
| Cholesterol 430mg | 143% |
| Sodium 4073mg | 170% |
| Potassium 3001mg | 86% |
| Total Carbs 33.49g | 9% |
| Dietary Fiber 8.2g | 27% |
| Sugars 11.86g | 8% |
| Protein 123.92g | 198% |
