Treat the gang to something a little different this Football season!
By Chef Mark Shoopman of Lutheran Hillside Village.
3 tablespoons Extra virgin olive oil
2 pounds Pork loin cut into ½ inch cubes
½ cup Flour
¾ cup Yellow onion, chopped
2 cup Anaheim pepper, roasted, seeded and chopped
1 cup Tomatillos chopped
1 each Large garlic cloves, minced
2 teaspoons Ground Cumin
4 cups Chicken stock
½ cup Green enchilada sauce, optional
Salt and Pepper To Taste
As desired Sour cream
As desired Corn tortilla chips
In a bowl mix the pork with some salt and pepper and coat with flour.
Heat the olive oil in a large pot over medium heat until hot but not smoking. Add the pork and cook until browned making sure to scrape the brown bits from the sides and bottom of the pot. Add the onion, Anaheim pepper, garlic, cilantro, tomatillos, cumin and cook, stirring frequently until the onions and garlic have released their moisture and are tender, about 5 minutes. Add chicken broth and enchilada sauce and bring to a boil. Reduce heat and simmer until pork is tender, about 25 minutes. Adjust seasonings to your liking!
Ladle into warm serving bowls and top with a dollop with your favorite toppings. I suggest corn tortilla chips. Sour cream also lends a nice touch!
SERVES 6 - 8
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