Portion Size: 3 oz. boneless, divided onto 2 tortillas (2 starches)

Ingredients:     Yields: 8 servings

Ingredients	Notes:
2 ½ lbs. boneless pork shoulder, cut into bite size pieces	Trim all visible fat. Cut across the grain into thin bite size pieces
1 teaspoon salt
½ teaspoon black pepper
¼ cup all purpose flour
¼ cup oil
1 large sweet onion, cut into thin silvers
1 (4 oz.) can diced green chilies, undrained
1 teaspoon garlic powder	Or use 2 cloves, minced
1 cup chicken broth
16 flour or corn tortillas
1 cup shredded cheddar cheese
1 cup fresh diced tomatoes	Or sub. Salsa
½ cup sour cream (optional)
Fresh cilantro chopped (optional)
1 large avocado, (optional)

Directions:

Steps:	Directions:	Critical Control Point / Quality Assurance
1	Heat oven to 350 degrees
2	In a large bowl, add pork, salt, pepper and flour. Toss to coat
3	In a large pot add ½ of the oil and heat to medium high heat.  Add ½ of the meat and cook until browned, stirring often. Remove pork and repeat with remaining pork.
4	Drain excess fat.
5	Return all pork to large pot and add onion, green chili, and chicken broth
6	Cover and bake for 1 hour.	Cook until internal temperature reaches 165° F
7	Serve hot pork in warm tortillas, topped with cheese, tomatoes and optional items if desired.

Time Temperature Sensitive food.  Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new.  Cool