Shredded Pork Filling
The delicious shredded pork filling served in Mexican restaurants can be easily made at home. This is sure to become a family favorite.
4 cups water
2 pounds boneless pork butt or pork roast
1 small onion, quartered
1 teaspoon salt
1 tablespoon vegetable oil
1 small onion, chopped
3 cloves garlic, finely chopped
1 (7-ounce) can ORTEGA Diced Green Chiles
1 1/2 teaspoons oregano leaves
- Combine water, pork, quartered onion and salt in large stockpot. Bring to a boil. Reduce heat to low. Cook, covered, for 1 1/2 to 2 hours or until meat is very tender. Remove pork. Strain broth; reserve 1/2 cup for meat filling (remaining broth may be refrigerated or frozen for future use). Shred pork.
- Heat vegetable oil in large skillet over medium-high heat. Add chopped onion, garlic and pork; cook, stirring occasionally, for 3 to 4 minutes or until onion is tender. Stir in reserved broth, chiles, oregano, and salt and pepper to taste. Cook, stirring occasionally, for 4 to 5 minutes or until heated through.
- Use filling in burritos, tacos, tamales or tostadas.
Makes 4 cups.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.