You will need to dust pork in flour mixture (salt pepper cayanne) then brown in a very hot cast iron, rotating several times
2
Cook the pork over high heat, stirring once or twice, until lightly browned in spots, about 5 minutes. Add the onion, green chiles, serrano chiles and garlic. Cover and cook over low heat, stirring once or twice, until the vegetables are softened, in a crock pot. Add the beef broth and bring to a boil. .
3
Serve with cilantro over rice with cotija cheese, sour cream, lime squeeze and corn tortilla
4
me wedges, corn tortillas and rice.
1749
kcal
Calories
95
g
Fat
54
g
Carbs
164
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 5 pounds trimmed boneless pork shoulder, cut into 3/4-inch cubes, Salt, Freshly ground black pepper, and more.
