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
Preparation
Heat oven to 325°F. In Dutch oven, heat oil over medium-high heat. Brown pork cubes in oil on all sides, working in batches if necessary. With slotted spoon, remove pork from Dutch oven; set aside. Add onion to Dutch oven; cook 5 minutes, stirring occasionally, until tender. Add garlic; cook 1 minute. Stir in broth, green chiles and pork. Heat to boiling; remove from heat.
Cover; bake 2 hours 30 minutes or until pork is tender. Remove from oven; stir in sour cream, salt and pepper.
Meanwhile, cook and drain noodles as directed on package. Toss with butter. Serve goulash over noodles. Sprinkle with cilantro.
