Rating: 5 stars
9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

My version of one of our favorite ways to reuse smoked pulled pork. Feel free to use canned green chiles and cooked meat of your choice. Garnish with queso fresco, cilantro, and lime.

Recipe Summary

cook:
35 mins
total:
1 hr
prep:
25 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large pot or Dutch oven over medium heat. Add onion and carrot; cook and stir until almost soft, about 5 minutes. Add chile peppers and garlic; cook and stir until fragrant, about 2 minutes. Season with salt and black pepper. Stir in pork and all-purpose flour.

    Advertisement
  • Stir chicken broth slowly into the pot. Add tomatoes, potatoes, and cumin. Bring to a boil; reduce heat and cover. Simmer, stirring occasionally, until potatoes are tender, 20 to 25 minutes.

Cook's Note:

Check peppers for heat and adjust for taste.

Nutrition Facts

335 calories; protein 34.2g; carbohydrates 27g; fat 9.9g; cholesterol 86.2mg; sodium 846.3mg. Full Nutrition
Advertisement