Spiced Pork Chile Verde


2 lbs pork loin, cut into thin ribbons about 2" long
1 medium onion - coarsley diced 4-5 cloves of garlic - thinly sliced
2 Tbs olive oil
1 Tbs soy sauce
2 Tbs chili powder
2 tsp ground cumin
1 tsp fresh ground black pepper
1 tsp onion powder
1 tsp garlic powder
4 -5 strips smoked bacon- cut into small pieces
1 Tbs flour
4 Cups chicken stock (or water)
2-3 Cups SALSA VERDE PRIMAVERA (see above recipe)
1 Cup fresh oregano or cilantro - chopped


Start by placing the pork, onion garlic and marinade ingredients through garlic powder into a plastic zip bag, mix well, and marinate for 1 hour in the refrigerator. Bring a large sauce pot to medium high heat, and render the bacon. Add the pork, onions, garlic and marinade to the pot, cook and stir for 8-10 minutes. Now, add the flour and cook for an additional 3-5 minutes stirring as needed to avoid burning. Now, stir in chicken stock or water, and bring to a boil. Reduce the heat to low and stir in 2-3 cups of SALSA VERDE PRIMAVERA, adjust the consistency with more stock or water if necessary. Slowly simmer for 20-30 minutes and finish to taste with fresh chopped oregano or cilantro. Serve with beans or rice, topped off with a fried egg. Garnish with your favorite cheese, diced tomatoes and green onions.

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