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Tex-Mex Specialty




Source of Recipe


rgm


List of Ingredients




1/4 cup all-purpose flour
2 lb. boneless pork shoulder, cut into 1-in. cubes
1/4 cup cooking oil
1 medium onion, chopped
1 11-oz. can tomatillos,* drained and crushed
1 cup chicken broth
1/2 cup snipped fresh cilantro
1 fresh Anaheim pepper, chopped (about 1/2 cup)
1 Tbsp. dried oregano, crushed
1 tsp. salt
1/2 tsp. ground black pepper
Hot cooked rice
1/2 cup dairy sour cream


Recipe



Place flour in a plastic bag. Add pork cubes, a few at a time, shaking to coat. In a large skillet, brown meat, half at a time, in hot oil. Drain off fat. Return all of the pork to skillet. Stir in onion, tomatillos, chicken broth, cilantro, Anaheim pepper, oregano, salt, and black pepper. Bring to boiling; reduce heat. Cover and simmer about 45 minutes or until pork is tender. Serve over rice. Top each serving with some of the sour cream.

Makes 6 servings.

*Note: Look in the Mexican food section of your supermarket for canned tomatillos or check at a store that specializes in Mexican foods.

Crockery Cooker Directions: Brown the pork cubes as directed above. In a 3-1/2- to 4-quart electric crockery cooker, layer pork cubes, onion, tomatillos, and Anaheim pepper. In a medium bowl, combine chicken broth, oregano, salt, and black pepper. Pour over pork cubes and vegetables in crockery cooker. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until pork is tender. Stir in cilantro. Serve as directed above.