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Add a photoServings: 12
Ingredients
- 125 lb Boneless pork shoulder
- 725 ounce Plum tomatoes, canned
- 17 c. Bacon drippings Warm water, to cover
- 100 whl red potatoes, cooked
- 100 x Cloves garlic, peeled
- 100 lrg Yellow onions, peeled
- 1 c. Cumin, grnd
- 600 whl green chiles, roasted
- 3 1/8 c. Oregano
- 3 1/8 c. Salt Flour tortillas
- 1 c. Black pepper, grnd coarsely
Directions
- Trim the excess fat from the meat. Cut into 1" cubes. Heat the bacon drippings in a heavy kettle. Sear the meat on all sides. Add in warm water to the kettle to cover the meat. Mince the garlic. Slice the onions. Add in the garlic and the onions to the kettle. Add in additional warm water as needed to cover all the ingredients. Bring to a boil. Reduce heat to a simmer. Skim the surface. Add in the cumin, oregano, salt, pepper and tomatoes. Cover.
- Simmer for 1 1/2 hrs. Cut the potatoes into bite sized chunks. Slice the chiles into thin strips. Add in both to the the kettle. Simmer, uncovered, till the liquid has thickened and the potatoes are tender (15-20 min).
- Serve with flour tortillas
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