Arizona Carbitas with Green Chili
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If you're in the mood for a savory fiesta, then this is the |
| 2½ | lbs PrairieFresh boneless pork shoulder, cut into bite-size pieces |
| 3 | tbsp olive oil |
| ½ | tsp salt |
| 1/8 | tsp ground black pepper |
| 1 | large yellow onion, cut into thin slivers |
| 1 | 4-oz can diced green chiles, undrained |
| 2 | cloves garlic, minced |
| ½ | cup chicken broth |
| Flour tortillas OR corn tortillas | |
| Shredded Cheddar cheese | |
| Chopped tomato | |
| Sour cream |
DIRECTIONS:
| 1. | Heat oven to 350ºF. Heat 2 tbsp of the oil in ovenproof heavy large covered pot over |
| high heat. Add half of the pork cubes; sprinkle with half of the salt and half of the | |
| black pepper. Cook pork until starting to brown, stirring often. | |
| 2. | Remove pork. Repeat with remaining pork cubes, salt and black pepper, adding more |
| oil if necessary. Drain drippings from pot. | |
| 3. | Heat remaining 1 tbsp oil in the same pot over medium heat. Cook onion in hot oil |
| until tender. Stir in undrained chiles and garlic; cook for 2 minutes. Return pork to pot. | |
| Add chicken broth. | |
| 4. | Cover and bake for 1 hour. Serve pork in tortillas topped with Cheddar cheese, tomato |
| and sour cream if desired. |
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