Recipe by Brenda.
A traditional and popular Southwestern dish.
Top Review by flower7
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!
- 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
Directions See How It's Made
- 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.