Chili Verde

Pork Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
* Serves: 8
== Ingredients ==
* 2 pounds boneless pork butt (shoulder), cubed and dusted with flour seasoned with black pepper
* 2 tablespoons bacon drippings or vegetable oil
* 3 cups chopped onions
* 3 cloves garlic, minced
* 1 tablespoon oregano
* 2 tablespoons ground cumin
* 2 teaspoons salt
* 6 x 4 oz cans diced green chilis, drained
* 3 x 14½ oz cans chicken broth
* 1 teaspoon hot pepper sauce, or to taste
== Directions ==
# Heat fat in Dutch oven over medium-high heat; add pork cubes and brown evenly on all sides.
# Add onions and garlic to pan; cook and stir until onions are tender, about 10 minutes.
# Stir in remaining ingredients and bring all to a boil.
# Lower heat to a simmer, cover and simmer until pork is very tender and liquid is slightly thickened.
# Serve immediately over hot cooked rice, if desired.
# Garnish with fresh cilantro sprigs.
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Category:Chile pepper Recipes
Category:Main Dish Meat Recipes
Category:Onion Recipes
Category:Pork shoulder and blade Recipes