This is a sneaky leftover recipe for our carnitas...
1 white onion
1 large tomato or 2 small ones
1 can of diced green chiles
2+ cups chicken broth
olive oil or butter
Peel and seed the tomato. To peel the tomato, bring some water to boil in a sauce pan, and boil the tomato quickly, 1-2 minutes, until the skin of the tomato breaks. Pull from the water, the skin should come off easily. Quarter the tomato and scoop out as many seeds as possible... doesn't have to be perfect. Give the tomato a quick dice and set aside.
Dice the onion and brown it in a heavy pot with either some olive oil or butter. Push onions to the side of the pot and add the carnitas, so they fry over the hottest center part of the pan. After the pork is heated up and slightly browned, add the green chiles and stir everything together. Add the diced tomato.
After the mixture is heated through, add the chicken stock. I usually add 2 cups first, and see how much more liquid it needs... depends a lot on how much pork you added and how big your onion was. You can also add a little water if you don't want it to be straight stock. It should be, you know, soupy.
Bring to a boil and simmer for 10-15 minutes. Serve immediately with lots of garnish.
To make the fried tortilla strips, just slice a tortilla into long pieces and fry in veggie oil. You don't need a ton of oil, a frying pan will do for this.