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
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Ingredients
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5 tablespoons
olive oil, divided
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2 pounds
pork shoulder, cubed
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1/2
medium onion, diced
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2 teaspoons
kosher salt
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1 1/2 teaspoons
cumin
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1 1/2 teaspoons
dried Mexican oregano
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1 tsp teaspoons
white pepper
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2 tbsp tablespoons
all purpose flour
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1 cup
green chiles, diced
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2 cups
water
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flour tortillas, for serving
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fresh cilantro, for serving
Directions
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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.
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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.
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Serve with tortillas and cilantro.
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