YIELD Makes 6 servings
INGREDIENTS
3 tablespoons vegetable oil 1‑1/2 pounds lean pork, cut into 1x1-1/2-inch strips Salt Black pepper 1 green bell pepper, finely chopped 1 medium onion, finely chopped 2 green chiles* (Hatch or Anaheim) seeded and minced 1 clove garlic, minced 1 can (14-1/2 ounces) whole stewed tomatoes, crushed 2 tablespoons chopped fresh cilantro 1 teaspoon chopped fresh oregano 1 teaspoon ground cumin Beer or water (optional) Hot cooked rice *Chiles can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.PREPARATION:
- Preheat oven to 350°F.
- Heat oil in ovenproof Dutch oven or large ovenproof skillet over medium-high heat. Add pork; cook, stirring, about 5 to 6 minutes or until browned on both sides. Season to taste with salt and black pepper.
- Add bell pepper, onion, chilies and garlic to Dutch oven. Cook and stir over medium-high heat until onion and peppers are tender.
- Add tomatoes, cilantro, oregano and cumin; mix well. Cover; transfer to oven. Bake 30 minutes. Stir well. Add beer or water if needed. Continue cooking about 1-1/2 hours or until pork is very tender. Serve over rice.