Chile Verde

By Delk

Super easy and the best I have tasted. Like Mama Rosa's recipe the Acapulco in Alameda used to make.

Ingredients

• 3-4 lbs pork shoulder, cut into large cubes
• 3 cloves garlic, chopped or grated
• 3 cups tomatillo or jalepeno salsa
• 3 T olive oil
• 2 large onions, cut into thick slices
• 6 large fresh jalepenos, sliced
• 1 small can diced green chiles

Preparation

Step 1

Brown pork in olive oil. Stir in garlic and cook for 1-2 minutes. Add salsa. Simmer over low heat until pork is tender, then add diced green chiles.

In a separate skillet, sauté onion and jalepenos in olive oil until onions are translucent. Add mixture to pork. Heat and serve over Mexican rice or with tortillas. Yummy!