 | | Directions |
- Heat 1 tablespoon oil in a large heavy skillet. Salt and pepper the pork cubes and brown, stirring once or twice to turn, for about 5 minutes.
- Set browned cubes aside, add 1 tablespoon oil to the browning pan, add onions to the pan and cook, stirring occasionally, for about 3 - 4 minutes. Add the garlic and stir in.
- Add wine or water and stir to get any browned bits off the bottom of the pan.
- Add oregano, chilies and tomatillos. Mix in and adjust heat to maintain a simmer. Cover and cook until pork is tender, about 30 minutes. Taste for seasoning.
- Sprinkle cilantro over, if using. Serve with salsa, warm tortillas and/or beans or rice.
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Prep Time: 25 minutes
Cook Time: 35 minutes
Container: Heavy large skillet
Servings: 4
|  | | Ingredients | | - | | 2 tablespoons olive or other oil, divided |
| - | | 1/2 pound pork, in small (1/2 |
| - | | 1 teaspoon salt |
| - | | 1/2 teaspoon freshly ground pepper |
| - | | 1 onion, chopped |
| - | | 4 cloves garlic, chopped |
| - | | 2 tablespoons fresh oregano, chopped or 2 teaspoons dried, crumbled |
| - | | 1 teaspoon ground cumon |
| - | | 1 can green chilies, about 8 oz. |
| - | | 8 ounces fresh tomatillos, chopped, or use canned |
| - | | 1 cup white wine or water |
| - | | 2 tablespoons cilantro, chopped, for topping (optional) |
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