Ingredients
- 1 lb pork butt trimmed of fat
- 2 x yellow onions quartered
- 1 Tbsp. grnd cumin
- 2 x bay leaves
- 2 tsp dry Mexican oregano
- 1 tsp salt
- 1 tsp black peppercorns
- 1/2 tsp cayenne
- Â Â Chile Verde (see below)
- Â Â Corn Tortillas for accompaniment
- Â Â Diced seeded tomatoes for accompaniment
- Â Â Lowfat sour cream for accompaniment
- 1 lb fresh mild green New Mexico chiles
- Â Â (or possibly Anaheims)
- 1 lb fresh warm green New Mexico chiles (Big Jim's)
- Â Â (or possibly anchos or possibly poblanos)
- 2 Tbsp. vegetable oil
- 1/2 c. minced white onion
- 2 Tbsp. chopped garlic
- 1 Tbsp. chopped seeded jalapeno pepper
- 2 tsp dry Mexican oregano
- 1 tsp salt
- 1 tsp grnd cumin
- 2 Tbsp. all-purpose flour
- 3 c. chicken stock
- Â Â (or possibly canned low-sodium chicken broth)
- 1/2 c. minced fresh cilantro
Description
Place Pork Butt, Yellow Onions, Cumin, Bay Leaves, Mexican Oregano, Salt, Black Peppercorns And Cayenne In A Large Saucepan And Cover With Water By 1-inch. Bring To A Boil. Lower…
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