15 Servings
Pork Mexican
Roast pork verde mexican Spanish authentic Side Dish Sauces Pork Mexican
3 pounds Pork butt roast (pre-diced pork works well for a faster preparation. Just wn
2 tablespoons ola oil or Bacon Grease
2 medium ons chopped small
3 cloves Fresh lic, peeled minced
6 tablespoons ur
1 15 oz cn atoes drained
2 cups diced green chilies mild green in can
1 large can atillos sapprox 5-6 in a can with juice
1 each Fresh apeno's ( optional ) core, remove seeds and minced fine
5 cups cken broth (broth is not traditional, but I like the flavor better)
2 tablespoons ground in (or to taste)
2 tablespoons ground li powder (or to taste) (optional)
1 teaspoon t ( if needed , taste before adding
1 tablespoon Oegano ced
2 tablespoons Fresh antro chopped
1 Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients). 2 Cool meat enough to handle. 3 Cube cooked pork into bite size pieces. 4 Process 1/2 of the green chilies until smooth. 5 In the same large pan, melt the lard or bacon grease (or heat oil). 6 Add onions and garlic; saut? until tender but not brown. 7 Stir flour into the onion, garlic and fat until flour absorbs the oil or fat. 8 Add broth. 9 Cook and stir until mixture comes to boil and is slightly thickened. 10 Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies and jalape?os if desired (taste first). 11 Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition. 12 Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan. 13 If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas. 14 Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.
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