Ingredients
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3 lbs lean boneless pork butt or 3 lbs pork shoulder
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2 tablespoons salad oil
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2 garlic cloves, minced
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5 -6 teaspoons chili powder
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1 teaspoon ground cumin
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1 1/2 teaspoons oregano leaves, crumbled
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1 1/4 cups water
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1 teaspoon sugar
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1 1/2 teaspoons salt
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3 tablespoons tomato paste
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1/2 cup whipping cream
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pumpkin seeds, shelled
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avocado, peeled pitted and sliced
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tomatoes, cut into wedges
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sour cream
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2 large onions, chopped
Instructions
- Trim and discard fat from meat and cut into 1-inch cubes.
- In a wide frying pan, heat oil over medium-high heat; add meat a few pieces at a time and cook until lightly brown. Push to sides of pan.
- Add onion, garlic, chili powder, cumin, and oregano; cook until onion is limp.
- Stir in water, sugar, salt, and tomato paste; simmer, covered, until pork is fork tender (about 1 hour).
- Skim off fat and discard.
- Stir in cream and cook, stirring, until mixture boils.
- Turn into a serving dish and garnish with pumpkin seeds.
- To serve, fill warm tortillas with meat and garnish with avocado, tomato, and sour cream. Offer lime to squeeze over servings.