Pork Chile Verde - cooking recipe

Ingredients

1 - 1 1/2 lb pork tenderloin, cut into 1 inch cubes
1 tablespoon olive oil
1 medium onion, chopped
1 green bell pepper, chopped
1 anaheim chili, minced
6 cloves garlic, minced or chopped (or to taste)
1 (19 ounce) can green enchilada sauce
hot cooked rice
sour cream (optional)
fresh cilantro (optional)
tortilla (optional)

Preparation

Heat oil in a Dutch oven or large non-stick skillet over medium-high heat; saute pork until it begins to brown.
Add onion, peppers and garlic; cook until vegetables are tender.
Stir in enchilada sauce; cover and simmer for at least 40 minutes (or, at this point you can turn into a crock pot and cook on low for about 5 hours).
Serve over hot cooked rice; offer with sour cream, cilantro, and tortillas if desired.