Chile Verde
1 1/2 pounds pork, cubed
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons vegetable oil
1 large fresh onion, chopped
4 cloves garlic, minced
1 (16 ounce) jar La Victoria Thick ‘N Chunky Salsa Verde
1 cup chicken broth (You may use water.)
Cut pork into 1/2-inch cubes; season cubes with salt and pepper.
In a large, heavy pan with lid, brown the cubes well in oil and melted butter. Drain the fat from the pan. Add the onion and garlic and sauté for about 5 minutes. Add the salsa verde and broth, cover, and simmer until the pork is tender, 1 1/2 to 2 hours or more, stirring frequently. Add more broth during cooking if necessary to achieve desired sauce texture. Makes 4 to 6 servings.
