Pork Chile Verde

Name: Pork Chile Verde
Ingredients: 2 tablespoons all-purpose flour; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 pounds boneless pork shoulder, cut into 1-inch pieces; 3 tablespoons olive oil; 1 onion, cut into 1-inch pieces; 2 medium green bell peppers, cut into 1-inch pieces; 1 poblano chile, seeded and cut into 1-inch pieces; 2 jalapeno peppers, seeded and chopped; 1/2 teaspoon dried oregano leaves, crushed; 3 cloves garlic, minced; 2 cups Swanson(R) Mexican Tortilla Flavor Infused Broth; 1 (4.5 ounce) can chopped green chiles, undrained; 1/2 cup chopped cilantro; 1/3 cup sour cream

15 ingredients

4 steps

Ingredients

2 tablespoons all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 pounds boneless pork shoulder, cut into 1-inch pieces
3 tablespoons olive oil
1 onion, cut into 1-inch pieces
2 medium green bell peppers, cut into 1-inch pieces
1 poblano chile, seeded and cut into 1-inch pieces
2 jalapeno peppers, seeded and chopped
1/2 teaspoon dried oregano leaves, crushed
3 cloves garlic, minced
2 cups Swanson(R) Mexican Tortilla Flavor Infused Broth
1 (4.5 ounce) can chopped green chiles, undrained
1/2 cup chopped cilantro
1/3 cup sour cream

Directions

1

Stir the flour, salt and black pepper in a large bowl. Add the pork and toss to coat.
2

Heat 1 tablespoon oil in a 4-quart saucepan over medium-high heat. Add the pork to the saucepan in batches and cook until well browned, stirring occasionally. Remove the pork from the saucepan.
3

Reduce the heat to medium. Heat the remaining oil in the saucepan. Add the onion, green peppers, poblano chile, jalapeno peppers and oregano and cook for 5 minutes or until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 1 minute.
4

Stir the broth, green chiles and cilantro in the saucepan. Return the pork to the saucepan. Reduce the heat to medium-low. Cook, uncovered, for 1 hour or until the pork is fork-tender, stirring occasionally. Serve with the sour cream and additional fresh cilantro.