Jim's Pork Chili Verde - Living In Beauty

Prep time: about 20 minutes&nbsp;
Cook time: about 1 ¾ hours

Approximately 600 calories per person for two people

Ingredients

1 tablespoon (Tbsp) Olive Oil
1 pound boneless Pork (Ribeye Roast or shoulder or boneless rib meat) cut into 1-inch cubes
10 ounces of White Onion chopped in large pieces
4 ounce can of Chopped Green Chiles (Hatch Chiles if available)
1 jalapeño, minced including the seeds
½ head Garlic, minced
½ bunch minced fresh Cilantro
7 ounces Herdez Salsa Verde
1 Bouillon cube in 3 cups of water
Juice from one large Orange
Zest from one orange
½ teaspoon (tsp) Ground Cumin
1 tablespoon (Tbsp) Mexican Oregano
2 Bay Leaves
1 Ounce of Red Onion, thin slices
2 tablespoons (Tbsp) of Champagne or Red Wine vinegar
4 tablespoons (Tbsp) of sour cream
4 Radishes, sliced thin
Salt and Black Pepper to taste

Instructions

Thinly slice red onion and put in a bowl with 2 tablespoons of champagne (or red wine) vinegar. Stir occasionally.
Place bouillon cube in 3 cups of water and heat until dissolved
Prepare the pork, garlic, onion, green chiles if not chopped, orange, and Jalapeño as described above.
In a pan, heat 1 tablespoon oil over medium-high heat.
Add 1 pound of pork; cook and flip until lightly browned.
Toss in garlic and white onion, mix well.
Toss in chiles, cumin, jalapeño, salsa verde, bay leaves, orange juice, orange zest, and bouillon broth, salt and pepper to taste, mix well.
Bring to a boil, then cover and simmer until pork is tender and chili reaches desired consistency, about 1½ hours. Stir occasionally and check the liquid level. If it is too dry, add water.
While the meal is cooking, prepare the cilantro and put in bowl.
Place the bowls of cilantro, radishes, marinaded red onion on the table, along with the sour cream.
The recipe makes 4 bowls, so serve enough each time so each person gets two bowls of equal amount.
After serving in a bowl, toss in Cilantro, radishes, red onion, and a tablespoon of sour cream
Enjoy!