Chile Verde - cooking recipe

Ingredients

2 1/2 lb. pork butt (weight after fat trimmed off)
2 Tbsp. vegetable oil
2 (4 oz.) cans diced green chilies
2 cloves garlic, minced
1 medium onion, coarsely chopped
1 (14 oz) can stewed tomatoes
2 tsp. Mexican seasoning
1/4 tsp. black pepper
salt to taste

Preparation

Cut pork into 1 1/2-inch chunks and sear in hot oil until brown on all sides.
Add remaining ingredients.
Stir well. Simmer over medium heat, uncovered, until meat is tender and will shred with a fork, about 1 1/2 hours.
Serve with Spanish rice and a green salad.
Makes 5 servings.