Cooking Recipe Chile Verde Ala Fay
Recipe Ingredients
-Mary Wilson BWVB02B
2 lb
Pork butt; boneless
2 tb
Vegetable oil
1
Onion; chopped
1 lg
Garlic clove; minced
2 ts
All-purpose flour
1 cn
(8 1/4 oz.) stew tomatoes
1 cn
(7 oz.) green chiles
1 cn
(10 oz.) tomatoes with hot
-green chiles
Salt and freshly ground
-pepper
Directions
Trim off fat and cut pork into 1-inch cubes. Heat oil in a large
heavy pot or Dutch oven. Add pork and cook until brown. Add onion
and garlic.
Cook until tender. Stir in flour. Cook and stir 1 to 2 minutes. Add
stewed tomatoes, chopped chiles and tomatoes with hot chiles,
breaking up tomatoes with a spoon. Season with salt and pepper to
taste. Cover and simmer gently 1-1/2 hours or until meat is tender.
Makes 4 servings.