| 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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