|2½ pounds||Pork kebabs*|
|1 cup||Regular-strength chicken broth|
|6 cloves||Garlic; minced or pressed|
|29 ounces||Mexican-style stewed tomatoes; or Italian style|
|14 ounces||Diced green chilies|
|1 medium||Onion; chopped|
|2 teaspoons||Fresh oregano leaves; minced|
|1 teaspoon||Dried oregano leaves|
|Warm flour tortillas; (optional)|
|Lime wedge; (optional)|
*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, ½ 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 1½ 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 <lloyd2@...> on Jun 26, 1999
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