- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 pounds boneless pork shoulder, cut into 1-inch pieces
- 3 tablespoons olive oil
- 1 onion, cut into 1-inch pieces
- 2 medium green bell peppers, cut into 1-inch pieces
- 1 poblano chile, seeded and cut into 1-inch pieces
- 2 jalapeno peppers, seeded and chopped
- 1/2 teaspoon dried oregano leaves, crushed
- 3 cloves garlic, minced
- 2 cups Swanson® Mexican Tortilla Flavor Infused Broth
- 1 (4.5 ounce) can chopped green chiles, undrained
- 1/2 cup chopped cilantro
- 1/3 cup sour cream
- Stir the flour, salt and black pepper in a large bowl. Add the pork and toss to coat.
- Heat 1 tablespoon oil in a 4-quart saucepan over medium-high heat. Add the pork to the saucepan in batches and cook until well browned, stirring occasionally. Remove the pork from the saucepan.
- Reduce the heat to medium. Heat the remaining oil in the saucepan. Add the onion, green peppers, poblano chile, jalapeno peppers and oregano and cook for 5 minutes or until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 1 minute.
- Stir the broth, green chiles and cilantro in the saucepan. Return the pork to the saucepan. Reduce the heat to medium-low. Cook, uncovered, for 1 hour or until the pork is fork-tender, stirring occasionally. Serve with the sour cream and additional fresh cilantro.
04/29/2018
recipepes.com
Pork Chile Verde, recipe
PT15M
PT1H
5
455 calories