Chili Verde

Pork Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
 * Serves: 8

Ingredients

 * 2 pounds boneless pork butt (shoulder), cubed and dusted with flour seasoned with black pepper
 * 2 tablespoons bacon drippings or vegetable oil
 * 3 cups chopped onions
 * 3 cloves garlic, minced
 * 1 tablespoon oregano
 * 2 tablespoons ground cumin
 * 2 teaspoons salt
 * 6 x 4 oz cans diced green chilis, drained
 * 3 x 14½ oz cans chicken broth
 * 1 teaspoon hot pepper sauce, or to taste

Directions

 * 1) Heat fat in Dutch oven over medium-high heat; add pork cubes and brown evenly on all sides.
 * 2) Add onions and garlic to pan; cook and stir until onions are tender, about 10 minutes.
 * 3) Stir in remaining ingredients and bring all to a boil.
 * 4) Lower heat to a simmer, cover and simmer until pork is very tender and liquid is slightly thickened.
 * 5) Serve immediately over hot cooked rice, if desired.
 * 6) Garnish with fresh cilantro sprigs.