Ingredients
1/4 cup extra-virgin olive oil
5 pounds trimmed boneless pork shoulder, cut into 3/4-inch cubes
Salt
Freshly ground black pepper
1 large sweet onion, such as Vidalia, quartered lengthwise and thinly sliced crosswise
1 pound mild green chiles, such as poblanos and Anaheims-halved lengthwise, cored and thinly sliced
3 serrano chiles, seeded and thinly sliced (keep some seeds for spicier flavor)
6 garlic cloves, thinly sliced
2 cups low-sodium Beef broth
1/4 cup chopped cilantro, plus more for garnish
Lime wedges, warm corn tortillas and rice, for serving
Sour Cream, Avocado, lime
Preparation
You will need to dust pork in flour mixture (salt pepper cayanne) then brown in a very hot cast iron, rotating several times
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. .
Serve with cilantro over rice with cotija cheese, sour cream, lime squeeze and corn tortilla me wedges, corn tortillas and rice.
