Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
3 hr 30 min
Prep:
30 min
Cook:
3 hr
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.

Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.

Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Slow-Cooker Chile Con Queso

Recipe courtesy of Katie Lee

Marinated Grilled Pork Tenderloin

Recipe courtesy of Charlie Palmer

Spicy Pork Stirfry

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Roast Pork Loin with Apples

Recipe courtesy of Food Network Kitchen

Pork Tenderloin with Seasoned Rub

Recipe courtesy of Ellie Krieger

Chile Verde

Recipe courtesy of Malo Restaurant

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.