Short Cut Chili Verde - cooking recipe

Ingredients

3 lbs boneless pork shoulder, cut into bite size pieces (often sold as country style boneless ribs)
2 medium white onions, diced
3 -6 fresh garlic cloves, minced
1 teaspoon ground cumin
1 (28 ounce) can la victoria green enchilada sauce
1 (10 ounce) can original Rotel tomatoes & chilies
1 cup dry red wine
2 teaspoons salt
1/2 cup fresh cilantro leaves
1 cup grated yellow cheese
8 -10 flour tortillas

Preparation

In a large pot, add 3 Tbs. olive oil. Saute' onion till transparent, add garlic and saute' 1 min, being careful to not brown the garlic.
Add the meat to the pot, and saute' until it looses color. It will release some liquid. Add the canned ingredients, along with the wine, cumin and salt. Bring to the boil, and then turn down heat to a slow simmer. Cover the pot partially with a lid and simmer for about 1 1/2 hours or until meat is tender to the bite.
Add most of the cilantro leaves the last 10 minute of cooking time, and serve in bowls topped with grated cheese and garnished with extra cilantro leaves. Serve with hot flour tortillas, and enjoy.