2 1/2 lb. pork kebabs or pork shoulder, trimmed of excess fat and cut into 1-inch cubes
1 c. regular-strength chicken broth
6 cloves garlic, minced or pressed
2 (14 1/2 oz.) cans Mexican-style or Italian stewed tomatoes
2 (7 oz.) cans diced green chilies
1 medium-size (1/2 lb.) onion, chopped
2 tsp. minced fresh oregano leaves or 1 tsp. dried oregano leaves
warm flour tortillas and lime wedges (optional)

In a 5 to 6-quart pan over medium heat, combine pork, 1/2 cup broth and garlic. Cover; cook 30 minutes. Remove lid; cook, stirring often, until liquid caramelizes and meat browns, about 20 minutes. Add remaining broth; scrape brown bits from bottom of pan. Add tomatoes with juice, green chilies, onion and oregano. Cover and simmer gently, stirring occasionally, until meat pulls apart easily, about 1 1/2 hours. Serve with warm flour tortillas or over rice with lime wedges to squeeze over meat mixture, if desired.

Makes about 10 cups; 6 to 8 servings.