Carnitas Tacos with Green Onion Rajas

• 1 4-pound boneless pork butt or shoulder, trimmed, cut into 2-inch pieces
• 2 14 1/2-ounce cans chicken broth
• 3 cups (about) water
• 4 tablespoons butter
• 2 teaspoons chopped garlic
• 4 red bell peppers, cut into1/4-inch-thick strips
• 4 poblano chilies, seeded, cut into 1/4-inch-thick strips
• 12 green onions, cut into matchstick-size strips
• 1 1/2 cups grated Monterey Jack cheese
• 3/4 cup whipping cream
• 1/4 cup coarsely chopped cilantro
• 18 warm 6-inch flour or corn tortillas
• Lime wedges

1. Place pork in heavy large pot.
2. Add broth.
3. Add enough water to cover pork by 1/2 inch.
4. Bring to boil.
5. Reduce heat to medium.
6. Cover partially; simmer until meat is very tender and liquid is absorbed, about 1 hour 45 minutes.
7. Cool slightly.
8. Shred meat.
9. Season with salt.
10. Cover; keep warm.
11. Meanwhile, melt butter in large skillet over medium heat.
12. Add garlic; saute 1 minute.
13. Add bell peppers and poblanos; saute until tender, about 12 minutes.
14. Add green onions; saute until tender, about 4 minutes.
15. Add cheese and cream.
16. Simmer until cheese melts and liquid thickens.
17. Stir in cilantro.
18. Season with salt and pepper.
19. Spoon some shredded meat onto half of each warm tortilla.
20. Top with pepper mixture.
21. Fold tortilla over filling.
22. Serve with lime wedges to squeeze over.

pork, chicken broth, water, butter, garlic, red bell peppers, chilies, green onions, grated monterey, whipping cream, cilantro, flour, wedges

Taken from www.epicurious.com/recipes/food/views/carnitas-tacos-with-green-onion-rajas-5414 (may not work)