Place pork, onions, salt, pepper, cumin, and
over.
Meanwhile, dust the pork with flour, salt and pepper
Cut your pork roast into bite-sized cubes
and cumin. Coat the pork on all sides with the
In a 3-1/2 quart crockpot, combine the pork, potatoes, onions, green chiles, and corn kernels.
In a bowl, combine the sugar, cumin or chili powder, oregano and salsa verde. Mix well to combine and pour over contents of crockpot. Mix entire contents by stirring gently.
Cover crockpot and cook until tender on LO heat for 6-8 hours. Or cook on HI heat for 4-5 hours.
Serve stew over hot cooked rice and garnish with chopped cilantro.
hicken stock
Stir in pork, you may not need to
lender while I brown the pork in the pot that I
In a 10-inch skillet heat Salsa de Chile Verde over medium heat until bubbly.
Pour beaten eggs over sauce in skillet.
Cook without stirring over low head for 1 to 1 1/2 minutes or until mixture begins to set on bottom.
Lift and fold eggs with spatula so uncooked part runs to bottom.
Continue lifting and folding about 5 minutes more till eggs are cooked through, but still glossy and moist.
Pass sour cream to spoon on top.
n a saucepan, combine cooked pork (or chile verde pork) with green enchilada sauce
Spread flour into a shallow bowl. Dredge pork cubes in flour to coat.
Heat olive oil in a large Dutch oven over medium heat. Cook and stir onion in hot oil until fragrant, 3 to 5 minutes. Add pork; cook and stir until pork is browned on all sides, 5 to 7 minutes.
Transfer pork-and-onion mixture to a slow cooker. Stir salsa verde, diced tomatoes with green chile peppers, diced jalapeno peppers, diced green chiles, garlic, oregano, and cumin into the pork mixture.
Cook on Low for 6 hours.
n small bowl (except Salsa Verde).
Mix Beef Boulion with
ff any fat and cut pork into 1\" size cubes.
Sautee diced pork with olive oil in a
Cut pork into 1/2-inch cubes; season cubes with salt and pepper.
In a large, heavy pan with lid, brown the cubes well in oil and melted butter.
Add the onion and garlic and saute for about 5 minutes, then drain the fat from the pan.
Add the remaining ingredients, cover, and simmer for at least 90 minutes, stirring frequently; add more water (or broth or beer) during cooking if necessary to achieve desired sauce texture.
Makes 4 to 6 servings.
Trim excess pork fat. Put meat in a
he ingredients.
Cut the pork int 1/2\" cubes. Peel
Season the pork meat generously with salt and
Roast and peel the chiles, tear into strips and set aside. Removal of seeds and veins is optional in this recipe.
If canned chiles are used, rinse and tear into strips.
Cut pork in 1/2 inch cubes.
Dredge pork in flour.
Heat shortening in fry pan, brown pork well.
Add onion and garlic, cook until soft.
Put pork mixture, tomatoes, chiles, oregano, salt and water in crock pot.
Cook on high for 4-6 hours, or until pork will break apart with a fork.
Serve in bowls with grated cheddar or Jack cheese on top, or wrap 1/2 Cup with cheese and refried beans in a 10\" flour tortilla.
ealable plastic bag. Add the pork and shake until well coated