PETE'S & OLGA'S CHILI VERDE

Pete's & Olga's Chili Verde image

Provided by Pete from Tres Pinos

Categories Mexican

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 12

3 lbs boneless pork shoulder, in 1 inch cubes
6 tablespoons olive oil
1 yellow onion, chopped
1 green bell pepper, seeded and chopped
3 green onions, sliced thin
5 garlic cloves, minced
2 serrano peppers, minced
1 teaspoon cumin
1 1/2 teaspoons oregano (Mexican)
1 (28 ounce) can green enchilada sauce (Las Palmas)
1 (16 ounce) green enchilada sauce (small can or Herdz)
3/4 cup cilantro, chopped

Steps:

Boil pork gently for 20 minutes.
Sauté boiled pork in 3 tbsp olive oil until browned and almost crusty, and set aside.
Sauté onion, in stock pot, in 3 tbsp olive oil, adding green pepper, serrano pepper, cumin, oregano, and garlic as you go- in that order.
Add pork.
Then add enchilada sauce and green sauce.
Simmer, covered about 45 minutes.
Just before done check for seasonings and add cilantro.

Nutrition Facts : Calories 818.1, Fat 63.6, SaturatedFat 18.4, Cholesterol 161.2, Sodium 695.5, Carbohydrate 18.5, Fiber 3.1, Sugar 2.8, Protein 41.7