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A comforting, spicy-savoury dish made with tender shredded pork simmered in a flavorful green chile sauce.<\/p>\n
3\u20134 lbs pork shoulder (or pork butt), boneless<\/p>\n
Salt and black pepper to taste<\/p>\n
1 tbsp garlic powder<\/p>\n
1 tbsp onion powder<\/p>\n
1 tbsp cumin<\/p>\n
2 tbsp oil (for searing)<\/p>\n
1 large onion, diced<\/p>\n
4 cloves garlic, minced<\/p>\n
1\u20132 cups roasted green chiles<\/strong>, chopped (Hatch or Anaheim preferred)<\/p>\n 1 jalape\u00f1o (optional, for extra heat)<\/p>\n 1 tsp oregano (Mexican oregano if available)<\/p>\n 1 tsp ground cumin<\/p>\n 1 cup chicken broth<\/p>\n Salt to taste<\/p>\n <\/p>\n<\/div>\n Rub pork with salt, pepper, garlic powder, onion powder, and cumin.<\/p>\n In a large Dutch oven or skillet, heat oil over medium-high heat.<\/p>\n Sear pork on all sides until browned. Remove and set aside.<\/p>\n In the same pot, reduce heat to medium.<\/p>\n Add onions and garlic, cooking until soft and fragrant.<\/p>\n Stir in chopped green chiles, jalape\u00f1o (if using), oregano, and cumin.<\/p>\n Pour in the chicken broth and bring to a simmer.<\/p>\n Return pork to the pot. Cover and cook on low heat for 2.5 to 3 hours, or until the pork is very tender and shreds easily.<\/p>\n Alternatively, use a slow cooker on LOW for 6\u20138 hours.<\/p>\n Shred the pork with forks in the pot.<\/p>\n Simmer uncovered for another 10\u201315 minutes to let the flavors thicken and blend.<\/p>\n Serve with warm flour tortillas or corn tortillas<\/p>\n Top with queso fresco, chopped onion, cilantro, and lime juice<\/p>\n Perfect for burritos, tacos, or over rice<\/p>\n","protected":false},"excerpt":{"rendered":" A comforting, spicy-savoury dish made with tender shredded pork simmered in a flavorful green chile sauce. Ingredients: For the pork: 3\u20134 lbs pork shoulder (or pork butt), boneless Salt and black pepper to taste 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp cumin 2 tbsp oil (for searing) For the green chile sauce: […]<\/p>\n","protected":false},"author":1,"featured_media":6678,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6676","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/div>\nInstructions:<\/h2>\n
1. Season and sear the pork:<\/strong><\/h4>\n
2. Saut\u00e9 aromatics:<\/strong><\/h4>\n
3. Add green chiles and broth:<\/strong><\/h4>\n
4. Slow cook:<\/strong><\/h4>\n
5. Shred and simmer:<\/strong><\/h4>\n
\ud83e\udd44 Serving Suggestions:<\/h3>\n