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Pork Chili Verde Recipe

by Global Cookbook

Ingredients

2 1/2 lb Pork kebabs* 1 c. Regular-strength chicken broth 6 cl Garlic, chopped or possibly pressed 29 ounce Mexican-style stewed tomatoes, or possibly Italian style 14 ounce Diced green chilies

1 med Onion, minced 2 tsp Fresh oregano leaves, chopped 1 tsp Dry oregano leaves     Hot flour tortillas, (optional)     Lime wedge, (optional)

Directions

1. Or possibly pork shoulder trimmed of excess fat and cut into 1-inch cubes
2. In a 5- to 6-qt pan over medium heat, combine pork, 1/2 c. broth, and garlic. Cover; cook 30 min. Remove lid; cook, stirring often, till liquid caramelizes and meat browns, about 20 min. Add in remaining broth; scrape brown bits from bottom of pan.
3. Add in tomatoes with juice, green chilies, onion, and oregano. Cover and simmer gently, stirring occasionally, till meat pulls apart easily, about 1 1/2 hrs. Serve with hot flour tortillas or possibly over rice, with lime wedges to squeeze over meat mix, if you like.
4. Makes about 10 c.; 6 to 8servings.

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