Ingredients:
4 Pounds boneless pork Butt or Shoulder, Cut 1 Inch Cubes
2 Tablespoon Vegetable Oil
1 Large Onion, Chopped
4 Cloves Garlic, Minced
1 Teaspoon Dried Oregano
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Cayenne Powder
3 Large Tomatoes, Wedged
10 Medium Green Chile's, Roasted, Peeled, And Cut Into Strips
1 Teaspoon Salt
1 Teaspoon Fresh Crack Pepper
Sour Cream [Optional]
Salsa [Optional]
Flour Tortillas [Optional]
Information:
Serving Size 6
359 Calories Per Serving
10 Grams Of Fat
Cooking Directions:
Cover the meat with cold water and bring to a boil, reduce heat, cover, and simmer 40 minutes. Drain meat and in a heavy skillet over medium low heat render the fat from the meat, allowing the meat to brown. Add oil if needed. Add onion and garlic and cook until soft. Add oregano, cumin, tomatoes, cayenne, chile's, salt and pepper. Cover and cook 10 minutes over medium high heat. reduce heat uncover and cook 20 extra minutes. Top with a dollop of sour cream and serve.
