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Ingredientes
- 2Â 1/2 lb Pork kebabs*
- 1 c. Regular-strength chicken broth
- 6 cl Garlic, chopped or possibly pressed
- 29 ounce Mexican-style stewed tomatoes, or possibly Italian style
- 14 ounce Diced green chilies
- 1 med Onion, minced
- 2 tsp Fresh oregano leaves, chopped
- 1 tsp Dry oregano leaves
- Â Â Hot flour tortillas, (optional)
- Â Â Lime wedge, (optional)
Direcciones
- *Or possibly pork shoulder trimmed of excess fat and cut into 1-inch cubes
- In a 5- to 6-qt pan over medium heat, combine pork, 1/2 c. broth, and garlic. Cover; cook 30 min. Remove lid; cook, stirring often, till liquid caramelizes and meat browns, about 20 min. Add in remaining broth; scrape brown bits from bottom of pan.
- Add in tomatoes with juice, green chilies, onion, and oregano. Cover and simmer gently, stirring occasionally, till meat pulls apart easily, about 1 1/2 hrs. Serve with hot flour tortillas or possibly over rice, with lime wedges to squeeze over meat mix, if you like.
- Makes about 10 c.; 6 to 8servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 6 servings | |
| Calories 34 | |
| Calories from Fat 2 | 6% |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 217mg | 6% |
| Total Carbs 8.28g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.37g | 2% |
| Protein 1.43g | 2% |
