This is my daughter Marissa's recipe, a delicious braised pork dish that simply bursts with flavor without the heat by using mild green chiles, sweet green bell peppers and traditional Mexican spices. If you want it hotter, add some jalapeno peppers to the mix! Set the table so that everyone can create their own tortilla-filled meal.

Another delicious recipe from our Family-Favorite Recipes Collection.

Marissa's Braised Pork with Green Chile Sauce

3 pounds lean boneless pork butt
2 tablespoons vegetable oil
1 large Spanish onion, chopped
4 cloves garlic, minced
2 large green bell peppers, seeded and chopped
1 (7-ounce) can diced green chiles
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1 1/2 teaspoons kosher or sea salt
1/2 cup chopped fresh cilantro or 2 tablespoons dried
1 tablespoon white wine vinegar
1/3 cup water

 

12 (10-inch) flour tortillas

 

Accompaniments:
Chopped tomatoes
Sour cream
Lime wedges
Shredded Colby Jack cheese

1. Trim pork, discarding fat and cut into 1-inch cubes.
2. In a Dutch oven or large cooking pot, heat oil on medium-high heat; add meat a few pieces at a time and cook until browned. Set meat aside and add the onion, bell pepper and garlic; until onions are transparent. Stir in meat, chiles, oregano, cumin, salt, cilantro, vinegar, and water; cover and simmer until meat is fork tender (about and hour).
3. Serve in flour tortillas topped with chopped tomatoes, sour cream, cheese and a wedge of lime squeezed over it, Fold up and enjoy!

Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe; does not include accompaniments): 483.9 calories; 32% calories from fat; 17.1g total fat; 106.6mg cholesterol; 821.1mg sodium; 714.5mg potassium; 39.8g carbohydrates; 3.2g fiber; 2.6g sugar; 36.6g net carbs; 40.3g protein.

Recipe copyright Hope Pryor, please see Terms of Use. Photograph property of CooksRecipes.com.