Chile Verde

A friend of mine gave me a Dutch oven for Christmas. I was dying to try it out! Had a pork loin in the frige and thought I would search the cabinets to see what I could come up with. This is what happened. It was delicious and fairly easy to make!

Chile Verde

2 lb pork loin

6 cloves garlic, chopped

1/2 red onion, diced

1 1/2 cups chicken stock (I used homemade, but I'm sure chicken broth would be just as good)

2-4oz cans mild diced green chiles

2-4oz cans hot diced green chiles

1/2 tsp cumin

1/4 tsp cayenne

1/2 tsp oregano

For the dredge:

1 cup flour

2 tsp garlic powder

1 tsp salt

Sour cream

Tortillas

Cilantro

Preheat oven to 250 degrees. 

Cut pork into 1" cubes. Dredge them in the flour mixture and brown in a single layer in a Dutch oven (or any pot you can transfer into the oven.) this may take several rounds. You don't want to over crowd the meat while you are browning it.

While the meat is browning, dice the onion and the garlic. 

Remove the meat and set aside. In the same pot you browned the meat in, sauté the garlic and onion until the onions are translucent. Add the chicken broth and bring to a simmer. Making sure to scrape all the yummy good stuff from the bottom of the pot. Add the remaining ingredients and bring to a simmer again. Cover and transfer the pot into the oven. Cook for 3 hours. 

Add salt to taste and black pepper, if you like. 

Serve with warm tortillas, sour cream and cilantro.

I originally started with larger pieces of meat, but decided that 1"cubes would work better.....

Only 3 of the cans showed up in the picture...and I diced the whole green chiles up. I would recommend just buying the diced green chiles.