Slow cooking blends the flavors.
| Total: | 1 hr 40 min |
| Prep: | 20 min |
| Cook: | 1 hr 20 min |
| Yield: | 4 Servings |
Ingredients
- 1 pound pork shoulder
- 2 tablespoons Mazola® Corn Oil
- ¼ cup chopped onions
- ½ teaspoon garlic powder
- 1 tablespoon chili powder
- ¼ teaspoon chipotle chile powder
- 2 tomatillos, finely chopped
- ½ cup finely chopped tomatoes
- ¼ cup coarsely chopped fresh cilantro
- 4 corn tortillas
Instructions
- 1. Cut pork into 1 inch cubes; season with salt and pepper. Heat oil in large skillet or Dutch oven. 2. Add pork, onions, garlic powder, chili powder and chipotle chile; saute 3 to 5 minutes to brown the meat. 3. Add enough water to barely cover pork. Bring to a boil; cover, reduce heat and simmer 30 minutes. Remove lid and continue to simmer an additional 45 minutes or until liquid has evaporated. 4. Combine chopped tomatillos, tomatoes and cilantro in a small bowl. 5. Place an equal amount of pork on each tortilla. Top with tomatillo salsa.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 402 |
| Total Fat | 28 g |
| Saturated Fat | 8 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 22 g |
| Cholesterol | 81 mg |
| Sodium | 149 mg |