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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 10 |
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This is how I make it after having eaten it in 100's Mexican restaurants all over the western U.S. Ingredients:
4 lbs. pork butt roast |
6 cups chicken broth |
3 tablespoons olive oil |
3 large cans (#2) ortega chopped green chilies |
3 large yellow onions sliced fairly thick |
4 large cloves garlic minced |
1/2 tablespoons dried oregano |
1/2 tablespoons ground cummin |
buffalo brand jalapino hot sauce to taste |
salt and pepper to taste |
1/2 bunch fresh cilantro chopped fine |
Directions:
1. Cut pork roast into 3/4 inch cubes discarding most fat. You need 4 LBS. of cubes.
2. Heat 2 Tablespoons olive oil in a large dutch oven.
3. Brown the pork in small batches till dark brown but not cruntchy. Set aside.
4. With heat on medium low sweat the onions and garlic down till onions are translucient. Add the oregano and cummin at the begining of this step.
5. Add the pork, chilies, and chicken broth to the pot.
6. Turn-up heat and bring just to a boil. Turn down heat and simmer one hour.
7. Now taste for salt and pepper. Adjust the oregano and cummin and add the hot sauce. cover and simmer two more hours.
8. Sprinkle chopped cilantro over individual servings to taste.
9. Serve with Warm Flour tortillas.
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