| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chili, Latin, Pork |
6 |
Servings |
INGREDIENTS
| 2 |
T |
Oil |
| 2 |
lb |
Pork; boneless, cubed |
| 1 |
lg |
Onion; chopped |
| 10 |
lg |
Anaheim chili peppers; roasted peeled chopped |
| 3 |
lg |
Garlic cloves; chopped |
| 1 |
ts |
Oregano; dried |
| 1/2 |
ts |
Coriander; ground |
| 1/2 |
ts |
Cumin; ground |
| 2 |
cn |
Tomatillos; drained,chopped |
| 1 |
cn |
Chicken broth |
|
|
Salt; to taste |
|
|
Pepper; to taste |
|
|
Sour cream; optional |
|
|
Jalapeno; thinly sliced (optional) |
INSTRUCTIONS
In large pot, heat oil over medium-high heat. Add meat and cook,
stirring frequently, until browned on all sides. Add onion and cook,
stirring frequently, until translucent. Stir in Anaheims, garlic,
oregano, coriander, and cumin. Cook and stir 2 minutes longer. Add
tomatillos and chicken broth and bring to boil. Reduce heat, cover
and simmer, stirring occasionally 45 minutes to 1 hour, or until meat
is tender. Season to taste with salt and pepper.
Serving Ideas : Serve with sour cream and jalapenos. if desired.
Posted to bbq-digest by Lloyd <lloyd2@mindspring.com> on Jun 26, 1999
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