1 (16oz) Jar Chilesquiles Roasted Green
32oz Chicken Broth
2 ½ Boneless Shoulder Pork Roast, trimmed and cut into 1-inch thick strips
1 Tsp. Salt
1 Tsp. Freshly Ground Pepper
3 Tbsp. Vegetable Oil
Corn or Flour Tortillas to serve with the stew
Chopped Cilantro for garnish
1 or 2 Radishes, julienned or finely sliced for garnish
1.-Sprinkle pork with salt and pepper. Sauté pork in batches in hot oil in a dutch oven, over medium-high heat, stirring often for 4 minutes or until browned.
2.-Add Chilesquiles Roasted Green to the meat, stirring to loosen browned bits form bottom of dutch oven, add chicken stock. Bring to a light simmer; cover, reduce heat to medium-low and simmer, stirring occasionally 1 ½ hours or until pork is fork tender. Uncover and cook, stirring occasionally, 30 minutes or until liquid is slightly thickened. Serve with flour or corn tortillas with chopped cilantro and julinned radishes on the side to add as you like.