Prep 15 mins
Cook 1 hr 15 mins
A traditional and popular Southwestern dish.
- 2 1⁄2 lbs boneless pork shoulder, cut into bite-size pieces
- 3 tablespoons olive oil
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 1 large yellow onion, cut into thin slivers
- 1 (4 ounce) can diced green chilies, undrained
- 2 garlic cloves, minced
- 1⁄2 cup chicken broth
- flour tortillas or corn tortilla
- shredded cheddar cheese
- chopped tomato
- sour cream
- Heat oven to 350 degrees F.
- Heat 2 tablespoons of the oil in an ovenproof, heavy, large covered pot over high heat.(If you don't have a large pot that goes from stovetop to oven, simply prepare on stovetop, and then transfer to a covered casserole before baking).
- 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. Remove pork.
- Repeat with remaining pork cubes, salt and black pepper, adding more oil if necessary.
- Drain drippings from pot.
- Heat remaining 1 tablespoon 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.
- Cover and put in oven to bake for 1 hour.
- Serve pork in tortillas topped with Cheddar cheese, tomato and sour cream if desired.
Mmmmmmmmm this is so awesome! The smallest pork shoulder I could get was 4 lbs. and I thought it was boneless but as it turned out, there was a bone. So I probably had about 3.5 lbs after trimming. I used one extra large onion and a 7 oz can of chiles. I didn't measure the s&p, just sprinkled some on each batch as I browned the pork (had to do 4 batches). The only real change I made was to add 1 cup water along with the 1 cup chicken broth as I was afraid there wouldn't be enough liquid. It came up to just below the top of the meat and onions with the water. I now have some lovely pork/chicken broth which will be great in some soup. The meat itself is outstanding, especially in a tortilla with tomato, cheese & sour cream. Thanks *so much* for sharing this recipe!
OMG this are so wonderful. Big chuncks of meat with saute onions and the touch of heat of the chilies. Wonderful conbination. Then piled high with cheese, tomatoes and sour cream. What's not to like. I made as directed, halving the recipe for the two of us and we'll have plenty for lunches this week. Thanks NM for posting.
These really hit the spot and super easy gives this recipe 5 stars! I dusted my cut up meat with the seasonings (omitted the salt and pepper and used Weber's Kickin Chicken seasoning instead). Otherwise, I made according to recipe and instructions. Served with Low Carb Tortillas and I am a very happy camper! Thanks for sharing!!