Pork Chili Verde

• 2 1/2 lb. pork kebabs or pork shoulder, trimmed of excess fat and cut into 1-inch cubes
• 1 c. regular-strength chicken broth
• 6 cloves garlic, minced or pressed
• 2 (14 1/2 oz.) cans Mexican-style or Italian stewed tomatoes
• 2 (7 oz.) cans diced green chilies
• 1 medium-size (1/2 lb.) onion, chopped
• 2 tsp. minced fresh oregano leaves or 1 tsp. dried oregano leaves
• warm flour tortillas and lime wedges (optional)

1. In a 5 to 6-quart pan over medium heat, combine pork, 1/2 cup broth and garlic. Cover; cook 30 minutes.
2. Remove lid; cook, stirring often, until liquid caramelizes and meat browns, about 20 minutes. Add remaining broth; scrape brown bits from bottom of pan. Add tomatoes with juice, green chilies, onion and oregano. Cover and simmer gently,
3. stirring occasionally, until meat pulls apart easily, about 1 1/2 hours. Serve with warm flour tortillas or over rice with lime wedges to squeeze over meat mixture, if desired. Makes about 10 cups; 6 to 8 servings.

pork kebabs, regularstrength, garlic, italian stewed tomatoes, green chilies, onion, oregano, lime wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=82670 (may not work)