Recipe - Pork Chili Verde

2 One half pound Pork kebabs*
1 cup Regularstrength chicken
broth
6 cl Garlic; minced or pressed
29 ounce Mexicanstyle stewed
tomatoes; or Italian style
14 ounce Diced green chilies
1 md Onion; chopped
2 teaspoon Fresh oregano leaves; minced
1 teaspoon Dried oregano leaves
Warm flour tortillas;
(optional)
Lime wedge; (optional)

*or pork shoulder trimmed of excess fat and cut into 1inch cubes

In a 5 to 6quart pan over medium heat, combine pork, One half 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 One half 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 bbqdigest by Lloyd lloyd2@mindspring.com on Jun 26, 1999