3 3/4 pounds lean pork, diced
One 21-ounce can green enchilada sauce
1/3 bunch fresh cilantro leaves, chopped
1/3 large onion, chopped
1/3 bunch green onions, chopped
1 1/2 ounces canned diced green chiles
1 fresh jalapeno, seeded and chopped
Salt and freshly ground black pepper
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Al Stevens, The Coffee Cup Cafe, Boulder City, NV
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