On Mar 18, 9:59*pm, Tommy Joe > wrote:
> * When I lived in L.A. I ate green chile pork burritos at many places,
> many times getting just the meat and sauce on a plate with rice and
> beans or veggies. *I loved that stuff. *There were hundreds of small
> places all over, and the dumpier they looked, the better the food
> (usually).
>
> * *I know the one down the street from where I lived simmered their
> pork in big pots during the night. *I've seen them. *I think they
> simmered it, then added it to the green chile sauce.
>
> * *My questions are as follows:
>
> * *Does anyone know a simple version of making green chile pork - you
> know, not too many ingredients?
>
> * *And number two, is there such a thing as a decent jarred green
> chile sauce, and if so, what would you recommend. *I'd rather make it
> myself - stovetop is all I use - but if too many ingredients are
> needed for the sauce, or if it's too demanding in some way, then I'd
> like to know if there's a decent jarred version of the stuff anywhere.
>
> * * Thanks,
>
> * * TJ

My customers loved this one. We served it often for a lunch
special. An employee of mine named Mona was a former restaurant owner
who lost her restaurant due to a landlord selling the building. She
came to work for me and taught me everything I know about Mexican
cooking. I have a few of her recipes on the site. This one is
particularly good and very easy.

http://hizzoners.com/recipes/meats/258-pork-chili-verde