Chili Verde

By Little

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 onion
• 3 cloves garlic, minced
• 1 tablespoon oregano
• 2 tablespoons ground cumin
• 2 teaspoons salt
• 6 (4-ounce) cans diced green chiles, drained
• 3 (14 1/2-ounce) cans chicken broth
• 1 teaspoon hot pepper sauce, or to taste

Preparation

Step 1

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