Hacienda Mexican Restaurant Chile Verde
1 pound pork butt, cut into 3/4 inch cubes
1/2 onion, diced
2 stems celery
2 ounces jalapeno, diced
2 ounces green chiles, diced
1 teaspoon granulated garlic
1/2 teaspoon black pepper
1/4 teaspoon cumin
1 tablespoon chicken base
2 bay leaves
2 cups water
1/2 tomato, quartered
1 bunch cilantro, diced
2 tablespoons flour
3 tablespoons water
2 tablespoons oil
Fry pork cubes in oil in large pan, cover and let cook until meat is tender.
Add garlic and pepper, stir well and continue to cook for about one minute.
Add jalapeno (with juice) and green chiles, cook about 1 minute.
Add onions and celery and sauté 5 minutes.
After meat is cooked, add water, chicken base, cumin, and bay leaves. Let simmer.
In a bowl add water to flour until the batter is thick like pancake mix. Strain and add to meat mixture and let simmer until broth thickens.
Remove from heat, then add tomatoes and cilantro.
Source: kovr13.com - Hacienda Mexican Restaurant, Folsom, California