Shelly's Recipe

RELLENO DE CERDO - Filling

Category: Roasts/Tenderloins - Pork

4 cups water
2 lbs boneless pork butt or roast
1 small onin, quartered
1 tsp salt
1 tbsp vegetable oil
1 cup chopped onion
3 cloves garlic, finely chopped
1 (7 oz) can diced green chilies
1 1/2 to 2 tsp ground oregano
Salt and pepper, to taste

Combine first 4 ingredients in a large stock pot. Bring to a boil. Reduce heat to low. Cook, covered, for 1 1/2 to 2 hours or until meat is very tender. Remove pork and strain broth; reserve 1/2 cup broth for filling (remaining can be refrigerated or frozen for future use. Shred pork.

NOTE: This is a great filling for burritos, chimichangas, taco etc.