Ingredients
1
tablespoon olive or vegetable oil
2
medium onions, cut in half, then cut into 1/4-inch slices and slices separated
2
teaspoons finely chopped garlic
1
teaspoon salt
1
tablespoon ground cumin
1/8
teaspoon pepper
2
pounds pork boneless loin roast, cut into 1-inch pieces
1
chipotle chili in adobo sauce, finely chopped, plus 1 teaspoon adobo sauce (from 7- to 11-ounce can)
3
cans (14.5 ounces each) diced tomatoes with green chilies, undrained
Preparation
Heat oil in 4 1/2- to 5-quart Dutch oven over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring occasionally, until onions are softened.
Stir in salt, cumin, pepper and pork. Cook 6 to 8 minutes, stirring frequently, until pork is lightly browned.
Stir in chipotle chili, adobo sauce and tomatoes. Heat to boiling; reduce heat to medium-low. Cover and cook 35 to 40 minutes, stirring occasionally, until pork is no longer pink in center.
