Chile Verde

1. 1

   Cube Pork roast, coat with 2 tbl of flour, salt and pepper to taste.

2. 2

   Cook over medium heat until done.

3. 3

   Combine the rest of the ingredients.

4. 4

   After pouring in the catsup, use enough water to clean out the bottle.

5. 5

   Cover and cook over low heat all day.

6. 6

   Should be thick.

7. 7

   If not, remove lid 1-2 hours prior to serving and let the liquid cook down.

8. 8

   Serve with flour tortilla shells, warmed.

9. 9

   Spread with butter and break into small pieces.

10. 10

    Dip or spread the chile verde mixture on individually --

11. 11

    Enjoy -- .

* Per serving · 4 servings · Values may vary.

No additional tips available.