Arizona Carnitas with Green Chiles

2 1/2 pounds boneless pork shoulder, cut into bite-size pieces*
3 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 large yellow onion, cut into thin slivers
1 (4-ounce) can diced green chiles, undrained
2 cloves garlic, minced
1/2 cup chicken broth
Flour tortillas OR corn tortillas
Shredded Cheddar cheese
Chopped tomato
Sour cream
Heat oven to 350 degrees F.
Heat 2 tablespoons of the oil in ovenproof heavy large covered pot
over high heat. Add half of the pork cubes; sprinkle with half of the
salt and half of the black pepper. Cook pork until starting to brown,
stirring often. Remove pork. Repeat with remaining pork cubes, salt
and black pepper, adding more oil if necessary.
Drain drippings from pot. Heat remaining 1 tablespoon oil in the same
pot over medium heat. Cook onion in hot oil until tender. Stir in
undrained chiles and garlic; cook for 2 minutes. Return pork to pot.
Add chicken broth. Cover and bake for 1 hour.
Serve pork in tortillas topped with Cheddar cheese, tomato and sour
cream if desired.
Makes 8 to10 servings.

* This recipe is perfect for pork shoulder, but any economical cut
will work well.

Nutrition Facts:
Calories 598 calories
Protein 41 grams
Fat 33 grams
Sodium 741 milligrams
Cholesterol 120 milligrams
Saturated Fat 15 grams
Carbohydrates 32 grams
Fiber 2 grams