Mexican Pork and Tomato Chile Verde

Ingredients

• 1 tablespoon olive oil
• 2 pounds pork (cubed into 1" pieces, I used boneless pork sirloin chops, but pork shoulder is good as well)
• 3 cloves garlic (minced)
• ½ yellow onion (diced small)
• 1 red bell pepper (chopped small, green bell pepper works as well)
• 29 ounces can whole tomatoes
• 4 ounces chopped green chile (roasted, peeled and chopped small, frozen or canned is fine also)
• 1 teaspoon ground cumin
• ⅛ teaspoon ground cloves
• ½ teaspoon kosher salt (adjust to taste)
• 2 tablespoons fresh lemon juice
• ½ cup beef broth ((or 1/2 cup water, plus 1/2 teaspoon beef base))
• ¼ cup fresh parsley (about 2 tablespoons minced)

Instructions

1. 1

   Heat the oil, over medium high heat, in the bottom of a large dutch oven or soup pot with a lid. Brown the pork and then add the onion, garlic and bell pepper. Saute for a few minutes, until the vegetables begin to soften.

2. 2

   Add the tomatoes and crush them with your hands or a wooden spoon. Add the green chile, cumin, cloves, salt, lemon juice, and beef broth. Stir to combine. Bring to a simmer and then reduce the heat to medium low.

3. 3

   Cook, covered with a lid, for about 2 hours, stirring occasionally. The mixture should be barely simmering. After two hours, remove the lid and add the parsley. Taste and adjust seasonings if desired. Simmer for an additional 30-45 minutes, uncovered, until the mixture has thickened.