• 2 pounds boneless blade pork roast (cubed and dusted with flour seasoned with black pepper)
  • 2 tablespoons bacon drippings (OR vegetable oil)
  • 3 cups onions (chopped)
  • 3 cloves garlic (minced)
  • 1 tablespoon oregano
  • 2 tablespoons ground cumin
  • 2 teaspoons salt
  • 24 ounces diced green chilies (drained)
  • 43 1/2 ounces chicken broth
  • 1 teaspoon hot pepper sauce (or to taste)


  1. Heat fat in Dutch oven over medium-high heat; add pork cubes and brown evenly on all sides. Add onions and garlic to pan; cook and stir until onions are tender, about 10 minutes. Stir in remaining ingredients and bring all to a boil. Lower heat to a simmer, cover and simmer until pork is very tender and liquid is slightly thickened, about 1 1/2 to 2 hours. Serve immediately over hot cooked rice, if desired. Garnish with fresh cilantro sprigs.
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