Pork and Chile Verde with Nopalitos
| Yield: | 1 Servings |
| Categories: | Mexico, Latin American, Pork |
| 1/2 | c | Unbleached flour |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper; or more to taste |
| 2 | lb | Boneless pork loin or shoulder; cut in 1" cubes |
| 3 | tb | Olive oil |
| 1 | md | Yellow onion; diced |
| 3 | md | Scallions; trimmed and diced |
| 4 | lg | Garlic cloves; minced |
| 3 | Poblano peppers; roasted and peeled, cored and diced | |
| 3 | Jalapeno peppers; seeded and minced | |
| 5 | md | Ripe tomato; diced, substitute: 28-oz canned chopped tomatoes |
| 2 | c | Fresh nopaltos; precooked with |
| 1 | Whole peeled onion* | |
| 1/4 | c | Chopped fresh cilantro |
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