Marissa's Braised Pork with Green Chile Sauce
This is my daughter Marissa's recipe, a delicious braised pork dish that bursts with flavor from mild green chiles, sweet green bell peppers and traditional Mexican spices. If you want it hotter, kick up the heat by adding jalapeño peppers. Set the table so that everyone can create their own tortilla-filled meal.
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
Shredded colby Jack cheese
- Trim pork, discarding fat and cut into 1-inch cubes.
- 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).
- 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.