Friday, February 12, 2010

Chili Verde

Place 4 lbs of pork butt or shoulder chunks in pan and cover completely with water. Boil until water is gone and pork is tender.

Add two cloves of minced garlic, salt, pepper, 1 lg chopped onion, 1 large or 2 medium can(s) stewed tomatoes, 1 lg can of Ortega diced green chilies and 1 small jar of salsa.

Simmer for at least 1 hour. Serve wrapped in tortillas. This last time I used the cheddar jalepeno tortillas and we usually top it with grated sharp cheddar and light sour cream.
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