Puerco Sabrosas (Savory Pork)
Makes 6 servings
|3||tablespoons vegetable oil|
|1-1/2||pounds lean pork, cut into 1x1-1/2-inch strips|
|1||green bell pepper, finely chopped|
|1||medium onion, finely chopped|
|2||green chiles* (Hatch or Anaheim) seeded and minced|
|1||clove garlic, minced|
|1||can (14-1/2 ounces) whole stewed tomatoes, crushed|
|2||tablespoons chopped fresh cilantro|
|1||teaspoon chopped fresh oregano|
|1||teaspoon ground cumin|
|Beer or water (optional)|
|Hot cooked rice|
*Chiles can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Preheat oven to 350°F.
- Heat oil in ovenproof Dutch oven or large ovenproof skillet over medium-high heat. Add pork; cook, stirring, about 5 to 6 minutes or until browned on both sides. Season to taste with salt and black pepper.
- Add bell pepper, onion, chilies and garlic to Dutch oven. Cook and stir over medium-high heat until onion and peppers are tender.
- Add tomatoes, cilantro, oregano and cumin; mix well. Cover; transfer to oven. Bake 30 minutes. Stir well. Add beer or water if needed. Continue cooking about 1-1/2 hours or until pork is very tender. Serve over rice.
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