Chile Verde

Ingredients

• Lime (1, juiced)
• Cilantro (1/4 cup, chopped)
• Vegetable oil (2 tablespoons)
• Flour (2 tablespoons)
• Salt and pepper (to taste)
• Oregano (1 teaspoon)
• Cumin (1 teaspoon)
• Chicken broth (2 cups)
• Garlic (4 cloves, minced)
• Onion (1 large, chopped)
• Green chilies (1 pound, roasted, peeled, and chopped)
• Pork shoulder (2 pounds, cut into 1-inch cubes)

Instructions

1. In a large pot, heat the vegetable oil over medium-high heat.
2. Season the pork cubes with salt and pepper, then add them to the pot and brown on all sides.
3. Remove the pork from the pot and set aside.
4. In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent.
5. Add the flour, cumin, and oregano to the pot and cook for 1 minute, stirring constantly.
6. Slowly pour in the chicken broth, stirring to combine and remove any lumps.
7. Add the roasted green chilies to the pot and bring to a simmer.
8. Return the browned pork cubes to the pot and stir to coat them with the sauce.
9. Cover the pot and simmer on low heat for 2 hours, or until the pork is tender and the flavors have melded together.
10. Stir in the chopped cilantro and lime juice.
11. Serve the Chile Verde hot with rice, tortillas, and your favorite toppings.