| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Chili, Pork | 6 | Servings |
INGREDIENTS
| 2 1/2 | lb | Pork kebabs* |
| 1 | c | Regular-strength chicken broth |
| 6 | cl | Garlic; minced or pressed |
| 29 | oz | Mexican-style stewed tomatoes; or Italian style |
| 14 | oz | Diced green chilies |
| 1 | md | Onion; chopped |
| 2 | ts | Fresh oregano leaves; minced |
| 1 | ts | Dried oregano leaves |
| Warm flour tortillas; (optional) | ||
| Lime wedge; (optional) |
INSTRUCTIONS
*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, 1/2 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 1 1/2 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@mindspring.com> on Jun 26, 1999
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