Ingredients
4 cups water
2 pounds boneless pork butt or pork roast
1 small onion
1 teaspoon salt
1 tablespoon vegetable oil
1 cup (1 small) chopped onion
3 cloves garlic
1 cup (7-ounce can) ORTEGA® Diced Green Chiles
1 1/2 to 2 tsp ground oregano
Salt and ground black pepper to taste
Directions
COMBINE water, pork, quartered onion and salt in large stockpot. Bring to a boil. Reduce heat to low. Cook, covered, for 1 1/2 to 2 hours or until meat is very tender. Remove pork. Strain broth; reserve 1/2 cup for meat filling (remaining broth may be refrigerated or frozen for future use). Shred pork.
HEAT vegetable oil in large skillet over medium-high heat. Add chopped onion, garlic and pork; cook, stirring occasionally, for 3 to 4 minutes or until onion is tender. Stir in reserved broth, chiles, oregano, salt and pepper. Cook, stirring occasionally, for 4 to 5 minutes or until heated through.
USE filling in burritos, tacos, tamales or tostadas.
