Ingredients
Instructions
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Read the original cookbook wording
Chili Verdi
James Jones
Ingredients:
1 pound pork lion
1 jar (24 oz.) of mild La Victoria Salsa Verde
10 uncooked Tomatillos or 1 15 oz can
1 large white onion
1 large green pepper
Box of Mushrooms Sautéed in butter and used as garnish.
2 cups of cooked rice
Directions:
Cut pork into bite size pieces, brown and then simmer in half the Salsa Verde sauce and water until the pork is very done.
If tomatillos are raw, cook with the meat at the end.
Quarter the onion and then slice down to form crescents.
Cut peppers about the same size.
Sauté in the meat mixture.
Add remaining Salsa and simmer for 15 to 20 minutes.
Serve over rice and garnish with sautéed mushrooms.
Use frijoles and melted cheese as a side dish.