Mexican Cooking


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  •  3 -4 lbs. boneless pork shoulder or 3 -4 lbs. boneless pork butt
  • Green chilies or 1 -2 chipotle chile in adobo
  • 1 onion, sliced
  • 6 garlic cloves, minced
  • 1⁄2 teaspoon dried oregano
  • 1 teaspoon cumin
  • 3 tablespoons fresh cilantro, chopped
  • 2 bay leaves
  • 3⁄4 cup white wine or 3⁄4 cup chicken stock
  • 1⁄2 cup chicken broth
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Pico de Gallo
  • Guacamole
  • Sour cream
  • Corn tortillas or tortilla chips


  1. Cut pork into small cubes approximately 1/2-1 inch each.
  2. Brown pork in a Dutch oven over high heat then reduce heat to medium.
  3. Add white wine, garlic, bay leaves, oregano, cumin, salt and pepper and bring to a rolling boil.
  4. Cover, and place in a 325 degree oven for 2 hours.
  5. Add 1/2 cup chicken stock and cook with lid on until meat easily falls apart.
  6. Remove bay leaves and add onion, green chilies or chipotles and fresh cilantro.
  7. Shred meat with two forks and serve with corn tortillas or tortilla chips, top with guacamole, Pico de Gallo and sour cream.


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