Serve as a filling for burritos, tacos, or nachos; add canned beans
or hominy to make a stew; or just serve over rice.


3 lb. boneless pork, cubed
1 T. vegetable oil
1 onion, chopped
1 tsp. ground cumin
1 tsp. oregano
1 C. chicken broth
1 (4 oz.) can diced green chiles
1 (16 oz.) can Mexican-style stewed tomatoes
2 cloves garlic, minced
Salt and pepper to taste

Brown pork cubes in oil until beginning to brown. Add onions
and cook until onions are softened. Drain.

Place pork and onions in a crockpot, add remaining ingredients
and cook on LOW until pork is tender, about 8 hours.

With a large spoon, stir the mixture, breaking the pork into large
shreds by pressing the meat cubes against the side of the
crockpot. This freezes well.

B-man :wink: