Chile Verde
Grrrrrgh!
Course : Pork
From: HungryMonster.com
Serves: 8
 

Ingredients:

1/4 cup olive oil
3 pounds pork shoulder -- ground
2 cups onion -- chopped
6 large garlic clove -- chopped
1/4 cup butter -- 1/2 stick
1/4 cup flour
16 ounces salsa verde -- bottle
14 1/2 ounces diced tomato -- in juice
1 cup nonfat chicken broth
16 ounces green chilies -- diced
2 tablespoons jalapeno -- minced
1 1/2 tablespoons oregano -- dried
1 teaspoon cumin
1/2 cup green onion -- chopped
1/2 cup cilantro -- chopped
 

Preparation:

Heat olive oil in heavy large pot over medium high heat. Add ground pork and 2 cups onions; saute until pork is cooked through, breaking up with back of spoon, about 12 minutes. Mix in garlic. Set aside. Melt butter in heavy small saucepan over medium high heat. Add flour; stir until deep golden brown, about 6 minutes. Stir mixture into pork. Mix in salsa, tomatoes with juices, broth, all chilies, oregano and cumin; bring to boil. Reduce heat and simmer until thickened, stirring occasionally, about 30 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Bring to simmer before continueing.) Mix in green onions and cilantro.

 

Nutritional Information:

468 Calories (kcal); 36g Total Fat; (68% calories from fat); 25g Protein; 12g Carbohydrate; 106mg Cholesterol; 216mg Sodium