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Ingredients:
2 pounds boneless pork butt (shoulder),
cubed and dusted with flour seasoned with black pepper
2 tablespoons bacon drippings or vegetable oil
3 cups chopped onion
3 cloves garlic, minced
1 tablespoon oregano
2 tablespoons ground cumin
2 teaspoons salt
6 (4-ounce) cans diced green Chiles, drained
3 (14 1/2-ounce) cans chicken broth
1 teaspoon hot pepper sauce, or to taste
Preparation:
Heat fat in Dutch oven over medium-high heat;
add pork cubes and brown evenly on all sides.
Add onions and garlic to pan; cook and stir until
onions are tender,
about 10 minutes.
Stir in remaining ingredients and bring all to a
boil.
Lower heat to a simmer, cover and simmer until pork
is
very tender and liquid is slightly thickened.
Serve immediately over hot cooked rice, if desired.
Garnish with fresh cilantro sprigs.
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