Chile Verde Recipe
INGREDIENTS
- 32ounces hunts brandcatsup
- 15ouncescorn, do not drain
- 1mediumtomato, chopped
- 1mediumonion, chopped
- 1jalapeno pepper, chopped
- 1lbpork roast, cubed and fried
DIRECTIONS
- Cube Pork roast, coat with 2 tbl of flour, salt and pepper to taste.Cook over medium heat until done.
- Combine the rest of the ingredients. After pouring in the catsup, use enough water to clean out the bottle.
- Cover and cook over low heat all day. Should be thick.If not, remove lid 1-2 hours prior to serving and let the liquid cook down.
- Serve with flour tortilla shells, warmed. Spread with butter and break into small pieces.Dip or spread the chile verde mixture on individually –
- Enjoy — .
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