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1 onion, chopped
2 cloves garlic, chopped
3 pounds pork shoulder (bite-size cubes)
1 (28 ounce) can tomatoes
2 (4 ounce) cans diced green chiles
1 cup water
Salt to taste
Sauté onion and garlic in olive oil in a Dutch oven. Remove onion and garlic and brown meat in same pan. Return onion and garlic to meat, along with other ingredients. Cook slowly for one hour (or until meat is done).
This is best prepared a day in advance. To reheat, simmer 30 minutes.
Serves 4.
Chile Verde recipe
1 tablespoon olive oil1 onion, chopped
2 cloves garlic, chopped
3 pounds pork shoulder (bite-size cubes)
1 (28 ounce) can tomatoes
2 (4 ounce) cans diced green chiles
1 cup water
Salt to taste
Sauté onion and garlic in olive oil in a Dutch oven. Remove onion and garlic and brown meat in same pan. Return onion and garlic to meat, along with other ingredients. Cook slowly for one hour (or until meat is done).
This is best prepared a day in advance. To reheat, simmer 30 minutes.
Serves 4.
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© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.
© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.