4
cans (4 oz) 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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Steps
1
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.
2
Cover; bake 2 hours 30 minutes or until pork is tender. Remove from oven; stir in sour cream, salt and pepper.
3
Meanwhile, cook and drain noodles as directed on package. Toss with butter. Serve goulash over noodles. Sprinkle with cilantro.
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