Ingredients
-
2
-
2
-
1
-
4
-
2
-
6
-
1
-
1
-
1
-
1
-
2
-
2
-
-
-
Directions
Mexican Pork & Peppers, Great on a buffet table to compliment other Mexican dishes like Chayotte & Onions, Lamb BBQ etc etc there are so many great variations and dishes, This was delicious I made it with pork shoulder and I didn’t have any tomatillos so I substituted in some jalapeno salsa I had to be away from the house, so it simmered on low heat for 5-6 hours About 25 min before serving, I added in about 1 lb red potatoes cut into chunks Served it over pinto beans I forgot about the lime juice and almonds so I’ll have to try that next time Yum Thanks for posting!, Great on a buffet table to compliment other Mexican dishes like Chayotte & Onions, Lamb BBQ etc etc there are so many great variations and dishes
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Steps
|
1
Done
|
Brown the Pork in the Oil and Set Aside. |
|
2
Done
|
Add the Onion, Garlic and Cumin. |
|
3
Done
|
Cook Until the Onions Are Transparent. |
|
4
Done
|
Return the Meat to the Pan. |
|
5
Done
|
Add Peppers. |
|
6
Done
|
Stir in the Tomatillos,Broth, Peppers, Tomato, Cumin and Oregano. |
|
7
Done
|
Bring to a Boil, Simmer Covered About 1 1/2 Hours. |
|
8
Done
|
Uncover and Simmer About a 1/2 Hour More or Until the Sauce Has Decreased and Thickened. |
|
9
Done
|
Stir in the Lime Juice. |
|
10
Done
|
Serve Over Cooked Rice, Sprinkle With the Toasted Almonds. |
