Ingredients

• 2 lb pork shoulder, 3/4" cubes
• 1 ea sweet onion, thin ribs
• 1 lb poblanos, thin slice
• 6 cl garlic, thin slice
• 2 C chicken broth
• 1/4 C cilantro, chopped
• 1 T dried oregano
• Mexican Queso Fresco cheese, grated
• sour cream
• white rice, cooked

Instructions

1. Season the pork cubes, then brown in oil. Add the onion, chiles, garlic, and oregano, then cover and cook until the vegetables are softened.
2. Add the chicken broth and bring to a boil, then simmer until the pork is just tender and the broth is reduced by half.
3. Stir in the cilantro and season to taste.
4. Plate the rice, top with the pork and sauce, garnish with the cheese and sour cream, and serve.

Source: Food and Wine Magazine, Sept, 2012

Contributed by: Skip