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Categories:
olive oil boneless pork onions clove garlic flour tomatoes Anaheim chilies jalapeno pepper salt sugar chicken broth
Viewed: 9 - Published at: 5 years agoIngredients
- 2 Tbsp. olive oil
- 2 lb. boneless pork, cut into 1-inch cubes
- 1/2 c. chopped onions
- 1 clove garlic, minced
- 1/4 c. flour
- 2 c. chopped tomatoes
- 2 c. roasted, peeled and chopped Anaheim chilies or 2 (7 oz.) cans Ortega chilies
- 1 fresh jalapeno pepper, chopped
- 1 tsp. salt
- 1/2 tsp. sugar
- 1 c. chicken broth
Method
- Heat oil in a 4-quart pot.
- Add pork; cook until lightly browned.
- Add onions and garlic.
- Add flour; stir for 2 minutes. Add tomatoes, green chilies, jalapeno, salt and sugar.
- Mix and add chicken broth.
- Lower heat.
- Cover and simmer for 1 1/2 hours, until meat is tender.
- Serve with warm flour tortillas.
- Serves 6.
