Mexican Anyone??
Puerco Perdigado con Salsa de Chili Verde
English translation: Braised Pork with Green Chili Sauce
- 3 pounds lean boneless pork
- 2 tablespoons olive oil
- 1 large onion chopped
- 4 cloves garlic, minced
- 2 large green bell peppers, seeded and chopped
- 1 large can (7 oz.) California green chilis, seeded and chopped
- 1 teaspoon oregano leaves, crumbled
- 1 teaspoon ground cumin
- 1 1/2 teaspoons salt
- 1/2 cup chopped fresh cilantro
- 1 tablespoon wine vinegar
- 1/4 cup water
- 2 medium size tomatoes cut in wedges
- 1 cup sour cream
- 2 limes cut in wedges
Trim and discard fat and cut pork into 1-inch cubes. In a wide frying pan, heat oil over medium-high heat. Add meat and cook until lightly browned. Push meat to sides of pan and add onion, garlic and bell peppers. Saute until limp. Stir in chilis, oregano, cumin, salt, cilantro, vinegar, and water.
Bring to boil. Reduce heat to low-medium, cover and simmer until meat is fork tender. About 30 minutes.
Serve over yellow rice. Garnish with tomato wedges, spoon sour cream and squeeze lime juice over.
ĦBuen Prevecho!
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