By using prepared green salsa, you can have an authentic tasting chili verde without the slicing and dicing! This incredibly delicious pork stew is a southwestern classic, and is wonderful served over rice.
- Season the pork cubes with salt and pepper. In a heavy Dutch oven, heat the oil on high heat, and brown the pork (in batches if necessary) until well browned.
- Drain the excess grease, and add the salsa. Add the pork and oregano.
- Cover and simmer on low for 1 1/2 hours, stirring occasionally, until the pork is very tender. Adjust seasoning, and add cayenne if a spicier chili is desired.
- Serve in a bowl with sour cream and cilantro, if desired.
|Nutritional Guidelines (per serving)|