Chili Verde

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 4-oz. cans diced green chilis, drained


 * 3 14 1/2-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. Stir in remaining ingredients and bring all to a boil.

3.Lower heat to a simmer, cover and simmer until pork is very tender and liquid is slightly thickened.

4.Serve immediately over hot cooked rice, if desired. Garnish with fresh cilantro sprigs.

Source

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