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Arizona Carnitas With Green Chiles

Prep Time: 15 minutes

Refrigeration Time: 1 hour 15 minutes

Servings: 8 to 10

* This recipe is perfect for pork shoulder, but any economical cut will work well. Serving Suggestions: Spice up meal times with this traditional and popular Southwestern dish. Shoulder meat is best cooked for longer period of time to make tender. Set


  2 1/2 pounds Boneless Pork Shoulder, cut into bite-size pieces

  3 Tbs olive oil

  1/2 tsp salt

  1/8 tsp ground black pepper

  1 large yellow onion, cut into thin slivers

  1 4-oz can diced green chiles, undrained

  2 cloves garlic, minced

  1/2 cup chicken broth

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Heat oven to 350 degrees F. Heat 2 tablespoons of the oil in ovenproof heavy large covered pot over high heat. Add half of the pork cubes; sprinkle with half of the salt and half of the black pepper.

Cook pork until starting to brown, stirring often. Remove pork. Repeat with remaining pork cubes, salt and black pepper, adding more oil if necessary. Drain drippings from pot. Heat remaining 1 tablespoon oil in the same pot over medium heat.

Cook onion in hot oil until tender. Stir in undrained chiles and garlic; cook for 2 minutes. Return pork to pot. Add chicken broth. Cover and bake for 1 hour. Serve pork in tortillas topped with Cheddar cheese, tomato and sour cream if desired.

Random Safety Tip: Do not use the same surface for cutting uncooked meat and vegetables. Use different cutting board for uncooked meat.

Calories from Fat 33

Saturated Fat 15g

Cholesterol 120mg

Sodium 741mg

Total Carbohydrate 32g

Dietary Fiber 2g

Protein 41g