- 1 Tbsp olive oil
1 1/2 lbs cubed pork stew meat
salt and pepper to taste
1 large yellow onion, diced
4 cloves garlic, minced
3 Pasilla chiles, roasted and diced
1 14.5 oz. can diced tomatoes with juice
1 1/2 cups salsa verde
2 cans chicken broth
1/2 tsp dried oregano
1 pinch ground cloves
Heat the olive oil in a Dutch oven or a large pot over medium-high heat. Season the pork with salt and pepper to taste, then add it to the hot oil. Cook until it is golden brown on all sides. Once browned, remove the pork and set it aside. Reduce the heat to medium, then stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent.
Return the pork to the pot and stir in the Pasilla chiles, diced tomatoes with juice, salsa verde and chicken broth. Add the oregano and clove. Bring to a simmer over medium-high heat, then reduce the heat to medium-low. Cover and simmer 20 minutes.
After 20 minutes, remove two cups of the liquid (with no pork cubes in it) and put the liquid in a blender. Puree the liquid until it is smooth, then pour it back into the cooking pot. Continue to simmer, stirring occasionally until the pork is tender; at least 35 minutes.
