Pork Chile Verde - WSFA.com: News Weather and Sports for Montgomery, AL.

Pork Chile Verde

From Chef Jimmy of Don Ho's Island Grill in Hawaii

Ingredients:

  • 2 lb. pork butt (cubed)
  • 2 TBS Salad oil
  • 1 large onion (halved and sliced thin)
  • 1 TBS minced garlic
  • 1 tsp. crushed red peppers
  • 12 oz. can green chili (diced)
  • 1 TBS Oregano
  • 2-1/2 cup water
  • Salt to taste
  • Sour cream & cilantro (garnish)

Directions:

  1. Brown pork in oil.
  2. Add onion, garlic, red peppers and green chili. Saute for 5 minutes, stirring constantly.
  3. Add oregano, water, and salt to taste.
  4. Simmer until pork is tender- -about 20 to 25 minutes.
  5. Garnish with a dollop of sour cream and fresh cilantro sprig.

 Serves 4-6.

Share a Recipe

* denotes required fields

Share your recipes with food lovers across the country! Simply submit the form below and enjoy our fantastic recipe index.

Log InNot you? Log out
We're sorry, but only one entry is allowed per person.
Thank you for your continued interest.

Thank you for sharing your recipe.

  • Mark Leslie Recipes

  • Friday, May 17 2013 12:05 PM EDT2013-05-17 16:05:07 GMT
    In Italian, the word "gelato" means "frozen" more than it means "ice cream." So, for as much as we have heard that gelato is the Italian equivalent of ice cream, this "gelato" is really a frozen mousse
    In Italian, the word "gelato" means "frozen" more than it means "ice cream." So, for as much as we have heard that gelato is the Italian equivalent of ice cream, this "gelato" is really a frozen mousse of a dessert. Quick and easy, with no ice cream maker needed, this dessert may be served as a chilled mousse or frozen completely as a "gelato."

  • Friday, May 10 2013 3:36 PM EDT2013-05-10 19:36:28 GMT
    Celebrate warm weather with nature's sweet berries. Simply served with a light dusting of powdered sugar, this dessert is not a sugar overload, because it relies on the natural sweetness of in-season berries.
    Celebrate warm weather with nature's sweet berries. Simply served with a light dusting of powdered sugar, this dessert is not a sugar overload, because it relies on the natural sweetness of in-season berries.

  • Friday, May 3 2013 4:20 PM EDT2013-05-03 20:20:03 GMT
    Here is smoky and slightly spicy twist on fried catfish. Instead of coating the catfish in a thick beer batter, I marinate the raw pieces in beer before seasoning them and lightly dredging them in flour
    Here is smoky and slightly spicy twist on fried catfish. Instead of coating the catfish in a thick beer batter, I marinate the raw pieces in beer before seasoning them and lightly dredging them in flour
    •   
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.