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Sanderson's Cookbook, Chile Verde
Chile Verde
1 pork roast, cut into small chunks (any cut of pork will do)
2 onions, diced
1 or 2 jalapeno peppers, diced, seeds removed
cooking oil
15 ounces tomato sauce
1 can red beans (optional)
In a deep skillet or large cooking pot, lightly saute pork chunks in a small amount of cooking oil. Add onions and continue to saute until onions begin to turn clear. Add jalapeno peppers and tomato sauce (and beans if used) and simmer covered for approximately 2-4 hours or until pork begins to shred. Additional water may be necessary, depending on cooking time. Serve with flour tortillas.
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