Ingredients
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2 1/2 lbs boneless pork shoulder, cut into bite-size pieces
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3 tablespoons olive oil
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1/2 teaspoon salt
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1 large yellow onion, cut into thin slivers
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1 (4 ounce) can diced green chilies, undrained
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2 garlic cloves, minced
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1/2 cup chicken broth
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flour tortillas or corn tortilla
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shredded cheddar cheese
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sour cream
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chopped tomato
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1/8 teaspoon ground black pepper
Instructions
- 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.