INGREDIENTS
16 oz
Jar Salsa Verde
2
lbs Pork Shoulder Steak
3 tbsp
Butter or Bacon Fat
2
Anaheim Chile Peppers- Seeded and Chopped
4 cups
Chicken Broth
4 oz
Can Chopped Green Chilies- Undrained
6
Slices Crisp Bacon
1 tbsp
Minced Garlic
2 tbsp
Dried Minced Onion
2 tbsp
Cumin
1 tsp
Oregano
1 tsp
Chili Powder
1 tsp
Paprika
Salt and Pepper (to taste)
1 cup
Sour Cream plus garnish
Garnish- Sour Cream (Avocado, Lime)