2 lbs Boneless Pork
3 tbsp Oil
1 Medium Onion, Coarsely Chopped
1 Jalapeño, Deseeded and Minced (use gloves)
2 Garlic Clove, Minced
1 7 oz Can Diced Green Chilies
2 tbsp Cornstarch
3 cups Chicken Stock
1 tsp Cumin
1
Preheat oven to 375°
2
Season pork with salt and pepper.
Bake 2 - 2 1/2 hours. Cool. Shred.
3
Heat oil. Sautee onion, garlic, and jalapeño until soft.
4
Stir in pork and chilies. Sprinkle with cornstarch and blend well. Stir cumin into chicken stock, then pour over pork. Season with salt and pepper.
5
Bring to a boil, reduce heat, and simmer 1 to 2 hours, stirring occasionally.
Serve with warm rice.
CategoryLunch & Dinner
Ingredients
2 lbs Boneless Pork
3 tbsp Oil
1 Medium Onion, Coarsely Chopped
1 Jalapeño, Deseeded and Minced (use gloves)
2 Garlic Clove, Minced
1 7 oz Can Diced Green Chilies
2 tbsp Cornstarch
3 cups Chicken Stock
1 tsp Cumin
