Mexican Pork and Tomato Chile Verde
Description
This is a delicious Mexican pork stew that is packed with flavors of garlic, onion, bell peppers, tomatoes as well as cumin and cloves. Serve with Mexican rice and a salad. Use any leftovers in tacos or burritos the next day. That is, if there are any!
Ingredients
1 T. olive oil
2 lb. pork, cubed into 1 inch pieces
3 cloves garlic, minced
1/2 yellow onion, diced small
1 red or green bell pepper, chopped small
1 -29 oz. can whole tomatoes
1/2 c. or 4 oz. green chile, roasted, peeled and chopped small, or frozen and canned would work
1 t. ground cumin
1/8 t. ground cloves
1/2 t. kosher salt, to taste
2 T. lemon juice, freshly squeezed
1/2 c. beef broth
1/4 c. fresh parsley
Directions
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Heat oil over medium high heat, in the bottom of a large dutch oven or soup pot with a lid.
Brown the pork, add onion, garlic and bell pepper. Saute for a few minutes, until the vegetables begin to soften. Add tomatoes then crush them with your hands or a potato masher or spoon. Add remaining ingredients, except the parsley. Stir to combine.
Bring to a simmer, then reduce the heat to medium low. Cover and cook for about 2 hours, stirring occasionally. It should be barely simmering. After two hours, remove the lid, add the parsley.
Taste and adjust seasonings if desired. Simmer for about 30-45 minutes, until the mixture has thickened.
Serve.