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- 1 ½ pounds pork butt or shoulder, trimmed of excess fat and cut into small strips or chunks
- 1 medium onion, roughly chopped
- 1 tablespoon minced garlic
- 1 14-ounce can diced tomatoes, with their liquid
- 2 cups roughly chopped roasted or broiled green chilies
- Garlic powder, optional
- Warm flour tortillas or rice for serving
- Put a large, deep skillet or Dutch oven over medium-high heat. When the skillet is hot, add the pork and cook, stirring occasionally to keep it from sticking, just until the meat juices evaporate, about 8 minutes (you’re not looking to brown the pork here). Add the onion and a sprinkle of salt and cook, stirring occasionally, until it softens slightly, 4 to 5 minutes.
- Add the garlic, tomatoes and 1 cup water, not quite enough to cover the mixture. Bring to a boil, and let it boil vigorously for 2 to 3 minutes. Add the chilies, a sprinkle of salt and a sprinkle of garlic powder if you’re using it. Reduce the heat so the mixture bubbles gently but steadily, and cover partly. Cook until most of the liquid evaporates, 6 to 10 minutes (there should be some juices left in the bottom of the pot, but the mixture shouldn’t be soupy). Taste, add a little more salt if necessary and serve with warm flour tortillas or over rice.