I prepared this dish for our Cinco de Mayo dinner.
Braised Pork with Green Chile Sauce
Puerco Perdigado con Salsa de Chile Verde
3 lb. lean boneless pork butt
2 Tbsp. cooking oil
1 large onion, chopped
2 cloves garlic, crushed and minced (optional but recommended)
2 large green bell peppers, seeded and chopped
1 7 oz. can California green chiles, seeded and chopped
1 tsp. dried oregano
½ tsp. ground cumin
1½ tsp salt
½ cup fresh cilantro, chopped
1 Tbsp. wine vinegar
¼ cup water
- Trim pork and discard fat.
- Cut the pork into 1 inch cubes.
- Brown pork in oil over medium heat in a pan large enough to hold all the ingredients about 3 minutes per side.
- Add the onion, bell pepper, and optional garlic.
- Saute until the onion is transparent.
- Stir in the chiles, oregano, cumin, salt, cilantro, vinegar, and water.
- Cover, reduce heat, and simmer for about one hour until the meat is fork tender.
- Serve over rice or as a filling for burritos with sour cream, lettuce, and tomatoes.
You can use the same approach with the tomatillo sauce here.
