Ingredients
2tbspvegetable oil
3lbspork shoulder,cut into 1-inch chunks
1tspkosher salt
¼tspcoarse ground black pepper
14ozdiced tomatoes,undrained
4ozcanned diced green chiles
10ozgreen enchilada sauce,(1 can)
4carrots,cut into 1-inch chunks
1onion,diced
3clovesgarlic,minced
1tbspground cumin
1tspdried oregano
Preparation
Season pork with salt and pepper and add to a large dutch oven on medium high heat with vegetable oil.
Cook for about 3 to 4 minutes on each side until seared and well browned.
Add in the remaining ingredients, stir well to combine and cover.
Cook, on Low heat for 5 to 6 hours or until pork is fork-tender.
