Prep: 30 minutes Cook: 48 minutes Serves: 4 Chile verde, a green chile and pork stew from northern Mexico, is very popular in the American Southwest. It is commonly served with soft, warm tortillas. A bowl of Fresh Tomatillo Salsa should be on the table for those who like it hotter. 1. In a large deep nonreactive skillet or flameproof casserole, heat 2 tbsp oil over medium-high heat. Season pork cubes with salt & cook in 2 batches, stirring frequently, about five minutes for each batch, or until lightly browned. With a slotted spoon, remove to a dish. (bet smoked pork would be delicious!!) 2. In same pan, heat remaining tbsp oil. Add onion & garlic & cook until softened, about 3 minutes. Return meat and accumulated juices to pan. Add oregano, cumin, bay leaves, diced chiles, tomatillos, chicken broth and sugar. Stir to combine. Bring to a boil. Reduce heat to low, cover, and cook about 35 minutes, or until meat is tender. Serve with a sprinkling of cilantro & a dollop of sour cream. Posted to bbq-digest by heidi anderson
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|Serving Size: 1 Serving (1228g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 414 (82%)|
|Amt Per Serving||% DV|
|Total Fat 46g||61 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 22.1g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 44.8mg||14 %|
|Sodium 776.3mg||27 %|
|Potassium 407.6mg||11 %|
|Total Carbohydrate 24.2g||7 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 19.5g|
|Protein 5.3g||8 %|
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Calories per serving: 507
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