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Author Notes: Cubes of pork shoulder simmered in green chiles until tender. Seasoned with cumin and oregano to round out all that heat. Serve with flour tortillas. —Cooks and Kid
- 5 tablespoons olive oil, divided
- 2 pounds pork shoulder, cubed
- 1/2 medium onion, diced
- 2 teaspoons kosher salt
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons dried Mexican oregano
- 1 tsp teaspoons white pepper
- 2 tbsp tablespoons all purpose flour
- 1 cup green chiles, diced
- 2 cups water
- flour tortillas, for serving
- fresh cilantro, for serving
- Heat a dutch oven or heavy-bottom pot over medium-high heat. Once hot, add 1 1/2 tbsp of olive oil and half the pork. Brown the pork on all sides about 7-9 minutes, transfer to a plate. Add another 1 1/2 tbsp of oil and brown the remainder of the pork, transfer to the plate with the rest of the browned pork.
- Reduce heat to medium and add 2 tbsp of oil. Then add the onion, salt, cumin, oregano and white pepper. Saute until fragrant about 1-2 minutes. Add the flour and stir until it starts to turn brown, about 1-2 minutes. Finally, add in green chiles, water, and pork. Stir well to combine. Bring to a boil, reduce heat to low, cover and let simmer for 1 hour or until the pork is fork tender.
- Serve with tortillas and cilantro.
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall