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Categories:
pork shoulder olive oil yellow onion green bell pepper green onions garlic serrano peppers cumin oregano green enchilada sauce green enchilada sauce cilantro
Viewed: 38 - Published at: a year agoIngredients
- 3 lbs boneless pork shoulder, in 1 inch cubes
- 6 tablespoons olive oil
- 1 yellow onion, chopped
- 1 green bell pepper, seeded and chopped
- 3 green onions, sliced thin
- 5 garlic cloves, minced
- 2 serrano peppers, minced
- 1 teaspoon cumin
- 1 1/2 teaspoons oregano (Mexican)
- 1 (28 ounce) can green enchilada sauce (Las Palmas)
- 1 (16 ounce) green enchilada sauce (small can or Herdz)
- 3/4 cup cilantro, chopped
Method
- Boil pork gently for 20 minutes.
- Saute boiled pork in 3 tbsp olive oil until browned and almost crusty, and set aside.
- Saute onion, in stock pot, in 3 tbsp olive oil, adding green pepper, serrano pepper, cumin, oregano, and garlic as you go- in that order.
- Add pork.
- Then add enchilada sauce and green sauce.
- Simmer, covered about 45 minutes.
- Just before done check for seasonings and add cilantro.
