Servings: 8
Preparation Time: 25 minutes
Cooking TIme: 1 hour 30 minutes
Cuisine: Mexican
2 pounds boneless pork butt (shoulder), cubed & dusted with flour seasoned with black pepper
2 tablespoons bacon drippings
OR
2 tablespoons vegetable oil
3 cups chopped onion
3 cloves garlic, minced
1 tablespoon oregano
2 tablespoons ground cumin
2 teaspoons salt
6 4-ounce cans diced green chiles, drained
3 14 1/2-ounce cans chicken broth
1 teaspoon hot pepper sauce, to taste
1. Heat fat in Dutch oven over medium-high heat; add pork cubes and brown evenly on all sides. Add onions and garlic to pan; cook and stir until onions are tender, about 10 minutes.
2. Stir in remaining ingredients and bring all to a boil. Lower heat to a simmer, cover and simmer until pork is very tender and liquid is slightly thickened. Serve immediately over hot cooked rice, if desired. Garnish with fresh cilantro sprigs.
Preparation Time: 25 minutes
Cooking TIme: 1 hour 30 minutes
Cuisine: Mexican
2 pounds boneless pork butt (shoulder), cubed & dusted with flour seasoned with black pepper
2 tablespoons bacon drippings
OR
2 tablespoons vegetable oil
3 cups chopped onion
3 cloves garlic, minced
1 tablespoon oregano
2 tablespoons ground cumin
2 teaspoons salt
6 4-ounce cans diced green chiles, drained
3 14 1/2-ounce cans chicken broth
1 teaspoon hot pepper sauce, to taste
1. Heat fat in Dutch oven over medium-high heat; add pork cubes and brown evenly on all sides. Add onions and garlic to pan; cook and stir until onions are tender, about 10 minutes.
2. Stir in remaining ingredients and bring all to a boil. Lower heat to a simmer, cover and simmer until pork is very tender and liquid is slightly thickened. Serve immediately over hot cooked rice, if desired. Garnish with fresh cilantro sprigs.
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