Serves: 8
Total Calories: 451
Preheat oven to 375°F.
Season pork with salt and pepper and place in a roasting pan. Cover with aluminum foil. Bake 2 to 2 1/2 hours. Cool. Shred.
Wearing gloves, deseed and mince the jalapeño. In a large saucepan heat the 3 tablespoons of oil. Sauté onion, garlic, and jalapeño until soft. Stir in pork and chilies. Sprinkle with cornstarch and blend well. Stir cumin into chicken broth and pour over pork. Season with salt and pepper.
Bring to a boil, then reduce heat to medium. Simmer uncovered for 1 to 2 hours, stirring occasionally. (The sauce will thicken as it cooks.)
Serve with rice.
This Pork Chile Verde recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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