• 1 1/2 lb. Boston butt pork
  • roast
  • 1 large onion
  • salt and pepper to taste
  • 1 1/2 tsp. cumin
  • garlic or garlic powder
  • 2 cans whole green chili
  • peppers
  • 1 lb. vermicelli


Cut Boston butt pork roast finely (not ground). Start
with medium heat. Saute with chopped onion; salt and pepper to
taste. Add cumin to taste (you will probably need at least 1
1/2 teaspoon). After pork is tender (2 hours cooking time) put
2 cans (or more) green chilli peppers on top of pork. Don't
cut the peppers. Cook another 45 minutes. Do not cook dry.
It will be necessary to add water during cooking. Fold in
peppers while cooking. Prepare vermicelli and top with green

Print this recipe

Submitted 6/13/05.
Source: cookbooksonline
Submitted By: Lee.M Kaye