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Name: Pork Chili Verde
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 1 ts Dried oregano leaves; 29 oz Mexican-style stewed tomatoes; 14 oz green chilies Diced; Warm flour tortillas;; 1 c chicken stock Regular-strength; 2 1/2 lb Pork kebabs*; wedge Lime (optional); 1 md Onion chopped; 2 ts Fresh oregano leaves minced; 6 cl Garlic minced or pressed

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INGREDIENTS

1 ts Dried oregano leaves
29 oz Mexican-style stewed tomatoes
14 oz green chilies ; Diced
Warm flour tortillas;
1 c chicken stock ; Regular-strength
2 1/2 lb Pork kebabs*
wedge Lime ; (optional)
1 md Onion ; chopped
2 ts Fresh oregano leaves ; minced
6 cl Garlic ; minced or pressed

Servings

INSTRUCTIONS

*or pork shoulder trimmed of excess fat and cut into 1-inch cubes In a 5- to 6-quart pan over medium heat, combine pork, 1/2 cup broth, and garlic. Cover; cook 30 minutes. Remove lid; cook, stirring often, until liquid caramelizes and meat browns, about 20 minutes. Add remaining broth; scrape brown bits from bottom of pan. Add tomatoes with juice, green chilies, onion, and oregano. Cover and simmer gently, stirring occasionally, until meat pulls apart easily, about 1 1/2 hours. Serve with warm flour tortillas or over rice, with lime wedges to squeeze over meat mixture, if desired. Makes about 10 cups; 6 to 8 servings. Posted to bbq-digest by Lloyd on Jun 26, 1999

NOTES

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Pork Chili Verde

1 ts Dried oregano leaves
29 oz Mexican-style stewed tomatoes
14 oz green chilies Diced
 Warm flour tortillas;
1 c chicken stock Regular-strength
2 1/2 lb Pork kebabs*
 wedge Lime (optional)
1 md Onion chopped
2 ts Fresh oregano leaves minced
6 cl Garlic minced or pressed

*or pork shoulder trimmed of excess fat and cut into 1-inch cubes    In a 5- to 6-quart pan over medium heat, combine pork, 1/2 cup broth, and  garlic. Cover; cook 30 minutes. Remove lid; cook, stirring often, until  liquid caramelizes and meat browns, about 20 minutes. Add remaining broth;  scrape brown bits from bottom of pan.    Add tomatoes with juice, green chilies, onion, and oregano. Cover and  simmer gently, stirring occasionally, until meat pulls apart easily, about  1 1/2 hours. Serve with warm flour tortillas or over rice, with lime wedges  to squeeze over meat mixture, if desired. Makes about 10 cups; 6 to 8  servings.  Posted to bbq-digest by Lloyd <lloyd2@mindspring.com> on Jun 26, 1999

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Nutrition

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Serving Size: 1 Serving (489g)
Recipe Makes: 6

Calories: 1172
Calories from Fat: 1044 (89%)

Amt Per Serving		% DV

	Total Fat 116g	155 %
	Saturated Fat 42.4g	212 %
	Monounsaturated Fat 55.5g
	Polyunsanturated Fat 12.5g
Cholesterol 129.3mg		40 %
Sodium 1076.5mg		37 %
Potassium 803.7mg		21 %
Total Carbohydrate 17.6g		5 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 14.7g
Protein 15.4g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1172

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