Serves: 8
Total Calories: 1,141

3 pounds boneless pork chops, cubed
2 tablespoons vegetable oil
1 cup onion
4 cloves minced garlic
2 teaspoons salt
1 teaspoon pepper
1 1/2 teaspoons cumin
2 quarts chicken broth
4 small aneheim hot peppers, seeded and chopped
2 small jalapeño peppers, seeded and chopped
1 cup yellow bell pepper, seeded and chopped
2 chopped tomatoes

In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan. Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour. Stir in peppers. Puree the tomatoes and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.

Nutritional Facts:

Serves: 8
Total Calories: 1,141
Calories from Fat: 290

More Recipes from the Cook'n Mexican Cookbook:
Burros
Carnitas Tamales (Shredded Pork Stuffed Corn Husks)
Carnitas Tamales (red sauce)
Carnitas Tamales (shredded pork)
Carnitas Tamales (tamale dough)
Enchiladas
Mexican Casserole
Mexican Lasagna
Mexican Meat Loaf
Pastel de Papas
Pork Chili Verde
Sizzlin Steak or Chicken Fajitas
Smothered Burrito
Taco Salad