• 2 lb pork butt or shoulder - trim excess fat, cut into strips or chunks
• 1 large onion - roughly chopped
• salt
• 1 Tbsp minced garlic
• 14 oz. can diced tomatoes with liquid
• 2 cups roughly chopped roasted green chilies
• garlic powder (optional)
• warm flour tortillas or rice for serving

1. Heat a large deep skillet or Dutch oven. When hot add pork and cook, stirring occasionally to keep it from sticking, about 8 min. Add the onion and a sprinkle of salt and cook, stirring occasionally until it softens slightly, 4 to 5 min.
2. Add the garlic, tomatoes and 1 cup water. Bring to boil and boil vigorously for 2-3 min. Add the chiles, a sprinkle of salt and a sprinkle of garlic powder if using. Reduce the heat so the mixture bubbles gently but steadily. Cook until most of the liquid evaporates, 6-10 min. There should be some liquid in the bottom of the pot, but it should not be soupy. Taste and add more salt if necessary. Serve with warm flour tortillas or over rice.

Serves: 6      Total cook time: 30 min.
Source: NYT magazine Oct 16, 2011