Procedures:
*or pork shoulder trimmed of excess fat and cut into 1-inch cubes
In a 5- to 6-quart pan over medium heat, combine pork, 1/2 cup broth, and
garlic. Cover; cook 30 minutes. Remove lid; cook, stirring often, until
liquid caramelizes and meat browns, about 20 minutes. Add remaining broth;
scrape brown bits from bottom of pan.
Add tomatoes with juice, green chilies, onion, and oregano. Cover and
simmer gently, stirring occasionally, until meat pulls apart easily, about
1 1/2 hours. Serve with warm flour tortillas or over rice, with lime wedges
to squeeze over meat mixture, if desired. Makes about 10 cups; 6 to 8
servings.
Posted to bbq-digest by Lloyd on Jun 26, 1999
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