Serve with jicama, roasted red peppers, and avocado wrapped in soft corn tortillas. Or spoon over a bed of rice.
Cooking Light JANUARY 2007
Combine first 4 ingredients in a large zip-top plastic bag; seal and shake to coat pork. Refrigerate 8 hours or overnight.
Heat oil in a large nonstick skillet over medium-high heat. Remove pork from bag. Add pork to pan; cook 10 minutes, browning on all sides. Remove from pan.
Coat pan with cooking spray. Add onion and garlic; sauté 5 minutes or until lightly browned. Stir in salt, cumin, and chile. Return pork to pan, and add broth. Bring to a simmer; cover. Cook 2 hours or until pork is very tender. Remove from heat; discard bay leaves. Stir in cilantro and juice.
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