Ingredients: 1 large onion 1 jalapeno, minced 2 pounds pork loin, cut in 2 inch cubes 1 tablespoon chili powder 2 teaspoons cumin 1/2 teaspoon coriander 1/2 teaspoon thyme 1/2 teaspoon oregano 1/4 teaspoon cloves Pinch allspice 3 cloves garlic, minced 2 tablespoons tomato paste 2 cups beef broth 2 cups chicken broth 2 bay leaves 1/4 cup cilantro

Recipe Info Category: Pork & Veal Rating: 2 Contributor: Cole Howell

Cook onion and jalapeno in water soft. Add pork and stir until brown. Mix in chili powder and next 6 ingredients and cook 2 minutes. Add garlic and tomato paste and cook 3 minutes. Stir in all remaining ingredients except cilantro. Reduce heat, cover and simmer 1 hour. Uncover and simmer until pork is tender and shreds easily, about 1 hour. Remove pork from liquid using slotted spoon. Increase heat to medium and boil cooking liquid until reduced to 1/2 cups, about 35 minutes. Shred pork and mix in sauce.

Makes 10 servings.

Calories 173 Fat 8 g Carbs 5 g Sodium 558 mg Fiber 1 g.