Stir together oregano, cumin and chile powder in a bowl. Set aside.
Pour enchilada sauce and salsa verde into a large pot. Crush tomatillos inside the pot.
Sprinkle chile powder mixture over the tomatillo mixture. Stir together and bring the pot to a boil. After boiling, reduce heat and let simmer. Stirring every few minutes.
Pour vegetable oil in a skillet. Bring skillet to medium heat, place pork sirloin in skillet, add onions and garlic to skillet and brown together.
Drain liquid from skillet, add pork, onions and garlic to the pot and stir together. Add green chilies, stir and let simmer for 2 hours.
Add green peppers to the pot and season with salt. Let pot simmer for 30-45 minutes.
Spoon chili verde pork onto serving plates, sprinkle on cilantro and lime juice.
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Chili Verde Pork
Serves 6
Ingredients:
1 teaspoon dried oregano
3 tablespoon green chile powder
1 tablespoon ground cumin
1 can green enchilada sauce, 19 oz.
1 can salsa verde, 7 oz.
1 can tomatillos, with liquid, 32 oz.
Vegetable oil, for cooking
3 1/2 lb pork sirloin, cubed
2 cups minced onions
1 1/2 tablespoons pressed garlic
2 lb green chiles, diced
2 cups minced green peppers
Salt, to taste
1 teaspoon lime juice
1/2 cup chopped cilantro leaves
Directions:
Stir together oregano, cumin and chile powder in a bowl. Set aside.
Pour enchilada sauce and salsa verde into a large pot. Crush tomatillos inside the pot.
Sprinkle chile powder mixture over the tomatillo mixture. Stir together and bring the pot to a boil. After boiling, reduce heat and let simmer. Stirring every few minutes.
Pour vegetable oil in a skillet. Bring skillet to medium heat, place pork sirloin in skillet, add onions and garlic to skillet and brown together.
Drain liquid from skillet, add pork, onions and garlic to the pot and stir together. Add green chilies, stir and let simmer for 2 hours.
Add green peppers to the pot and season with salt. Let pot simmer for 30-45 minutes.
Spoon chili verde pork onto serving plates, sprinkle on cilantro and lime juice.
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