1 (12-ounce) jar HERDEZ® Tomatillo Verde Mexican Cooking Sauce
2 cloves garlic
2 teaspoons chicken bouillon
1¼ cups water, divided
1½ pounds boneless pork ribs, cubed
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon canola oil
1 small yellow onion, sliced
1 jalapeño pepper, seeded and diced
1 poblano pepper, julienned
¼ cup coarsely chopped cilantro
In a blender or food processor, puree HERDEZ® Tomatillo Verde Mexican Cooking Sauce, garlic, chicken bouillon and ¼ cup water. Season pork with salt and pepper and place in medium saucepan with remaining water. Bring to boil over medium high heat. Reduce heat to simmer and cook 10 minutes or until water evaporates. Add oil and brown meat evenly. Add onion, jalapeño and poblano peppers and cook 1 minute. Stir in sauce. Cover. Simmer 30 minutes. Sprinkle with chopped cilantro.