Pork – the other white meat.  I enjoy cooking pork because it’s super versatile & quite tasty.  Here’s a dish that comes together easily (all you have to do is let it simmer for a bit) & will satisfy all members of your family.  Enjoy!

Ingredients

• 2-1/4 lbs boneless pork chops, cut into 1/2″ cubes
• 1 t salt
• 1 t black pepper, ground
• 2 T olive oil
• 1 c low-sodium chicken stock
• 1 7-oz can salsa verde (mild to medium) (see NOTE)
• 6 garlic cloves, roughly chopped
• 2 tomatoes, chopped
• 1 onion, chopped
• 1-1/2 T ground cumin
• 1+ T chili powder
• 1 T dried oregano
• Dash of cayenne pepper

In a large bowl, season pork with salt & pepper.   In a large skillet over high heat, heat the oil & add pork, searing it on one side until golden brown, about 5 min.  Stir the pork & continue searing it on all sides for an additional 12-15 min, stirring occasionally.  The pork is done when the liquid in the pan is evaporated & the meat is evenly browned on all sides.   Add chicken stock, salsa verde, garlic, tomatoes, onion, cumin, chili powder, oregano, cayenne & 3 c water to the skillet.  Bring to a simmer & cook for 30-45 min until liquid is almost evaporated, stirring occasionally.  Reduce the heat to medium & cook for about 5 min, or until dish has the desired amount of sauce.  The longer you cook it, the less sauce you will have. Serve with sour cream over rice or with tortillas.   NOTE:  I didn’t have any salsa verde, so I subbed in 2 small cans of mild green chilies.   Recipe adapted from Pure Flavor:  125 Fresh All-American Recipes from the Pacific Northwest by Kurt Beecher Dammeier.