Meals Matter

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Contributed By: rfd
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Mexican type of stew/chili.

Ingredients

2 tbsp. Veggie oil

3 lbs. Trimmed pork shoulder roast cut in 1/2 inch cubes

2 Large onions, diced

2 14 oz. Cans of mexican style diced tomatoes

2 12 oz. Cans tomatillos, drained

1 8 oz. Can diced green chiles

4 cloves Garlic, minced

2 tbsp. Chili powder

2 tsp. Oregano

1 tsp. Salt

1 tsp. Ground cumin

Sour cream

Salsa

Chips

Cheese

Preparation

Heat oil in large pot. Add pork and cook over medium high heat until browned, about 8 to 10 minutes. Add remaining ingredients and bring to a boil over medium-high heat. Reduce heat, cover, and simmer for 30 minutes. Remove cover and cook for 45 minutes more or until pork is tender. Served over crushed chips, then chili, cheese, salsa, and sourcream.

Cook's Notes

You don't need the chips but I prefer to crush some tortilla chips, put on the chili and then top with cheese, salsa, and sour cream. I also like to add a little more cumin.

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