Pork Chile Verde with Potatoes
1 lb pork loin
1 lb pork ribs
1- 2 quarts water (enough to just barely cover meat pieces in large pot)
1 tsp. salt
4 tsp. (or two cubes) chicken bouillon
4 cloves garlic
White onion, chopped
1 (16 oz) jar Rivera's Family Recipe ™ Salsa Verde
2 tbsp. brown sugar
2-3 tbsp. olive oil
2 large Russet potatoes, cut into 1-inch pieces
Cut the pork loin into 1-2" pieces and slice the pork ribs. Put meat in a heavy stock pot and fill with water to cover the meat. Add salt, chicken bouillon, garlic cloves, and white onion. Bring to a boil. Cover and reduce heat. Cook for 45 minutes over medium-low heat. Once the meat is well cooked, add Melina's Salsa Verde and brown sugar. Let it cook with the sauce for another 15 minutes. Season with salt and pepper to taste.
While pork is cooking, slice 2 large Russet potatoes into 1-inch pieces. Fry in preheated shallow olive oil until crispy on all sides. Drain on paper towels. Season with salt and pepper. Fold potatoes into pork chili verde during the last 15 minutes.