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