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This delicious braised pork dish 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. - Recipe submitted by Marissa Axtell of Eagle Point, Oregon. USA (Daughter of CooksRecipes.com Founder and Owner, Hope Pryor.)

Braised Pork with Green Chile Sauce

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

 

Accompaniments:
Flour tortillas
2 large tomatoes, chopped
Sour cream
2 limes, cut in wedges
Shredded Colby Jack cheese

1. Trim and discard fat and cut pork into 1 inch cubes.
2. In a Dutch oven, 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 with tomatoes, sour cream, cheese and a wedge of lime squeezed over it, Fold up and enjoy!

Makes 8 to 10 servings.

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