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Chile Verde Recipe

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This recipe for Chile Verde is from Kathy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 ˝ -2 lbs. pork tenderloin, cut into 1” cubes
2 T. all-purpose flour
1 tsp. salt
˝ tsp. pepper
3 T. canola or vegetable oil
1 T. butter
1 large onion, finely chopped
4 cloves garlic, minced
2 tsp. cumin
2 tsp. dried oregano
1 16oz. jar of Salsa Verde (like Old El Paso or La Victoria)
1-2 cup chicken broth
2 14-16 oz. cans pinto beans, rinse and drain well

Directions:
Directions:
Combine pork cubes with flour, salt and pepper
Heat oil and butter in a large sauce pan. Add pork and sauté until well browned on all sides.
Add onion and sauté about 5 mins, until onions are soft. Add garlic, oregano and cumin and sauté for one more minute.
Add salsa and 1 cup chicken broth. Bring to a boil, cover, reduce heat to low and simmer for at least 90 mins. Add more water or broth as needed, if sauce gets too thick.
Once meat starts to fall apart, break up cubes with back of wooden spoon or shred with two forks. Add 2 cans of pinto beans (rinsed and drained well). Cook until beans are heated through.
If making ahead of time. Let shredded meat mixture cool and then refrigerate. Reheat when ready to serve and add beans at the very end.

Serve with white rice or cornbread.

 

 

 

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