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*or pork shoulder trimmed of excess fat and cut into 1-inch cubes In a 5- to 6-quart pan over medium heat, combine pork, 1/2 cup broth, and garlic. Cover; cook 30 minutes. Remove lid; cook, stirring often, until liquid caramelizes and meat browns, about 20 minutes. Add remaining broth; scrape brown bits from bottom of pan. Add tomatoes with juice, green chilies, onion, and oregano. Cover and simmer gently, stirring occasionally, until meat pulls apart easily, about 1 1/2 hours. Serve with warm flour tortillas or over rice, with lime wedges to squeeze over meat mixture, if desired. Makes about 10 cups; 6 to 8 servings. Posted to bbq-digest by Lloyd
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|Serving Size: 1 Serving (489g)|
|Recipe Makes: 6|
|Calories from Fat: 1044 (89%)|
|Amt Per Serving||% DV|
|Total Fat 116g||155 %|
|Saturated Fat 42.4g||212 %|
|Monounsaturated Fat 55.5g|
|Polyunsanturated Fat 12.5g|
|Cholesterol 129.3mg||40 %|
|Sodium 1076.5mg||37 %|
|Potassium 803.7mg||21 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 14.7g|
|Protein 15.4g||22 %|
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Calories per serving: 1172
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