Ingredients
- 2 tablespoons vegetable oil
- 1 boneless pork shoulder (2 1/2 lb), trimmed of fat, cut into 1-inch cubes
- 2 medium onions, chopped (1 1/2 cups)
- 3 cloves garlic, finely chopped
- 2 1/2 cups Progresso® chicken broth (from 32-oz carton)
- 4 cans (4.5 oz each) Old El Paso® chopped green chiles, undrained
- 1 container (8 oz) sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 package (16 oz) medium egg noodles
- 1 tablespoon butter or margarine
- Fresh cilantro leaves, if desired
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