1 small red onion, chopped. 2 cover and cook on low heat setting 6 to 8 hours or until pork is tender. Add ground pork, 1/4 tsp. Add onions, garlic and jalapenos and sauté for 4 to 5 minutes, until onions become soft. To serve place a handful of crispy tortillas into the bottom. Pour the broth back into the dutch oven along with the meat. Web discard the carrots, onions and pork bones. Bring to a low simmer. Season with salt and pepper. 1 can (14 1/2 oz.) diced tomatoes.
Web discard the carrots, onions and pork bones. Bring to a low simmer. 1 small red onion, chopped. 2 large garlic cloves, minced. Add ground pork, 1/4 tsp. Season with salt and pepper. Pour the broth back into the dutch oven along with the meat. Finely chopped chipotle chilies in adobo. 2 cover and cook on low heat setting 6 to 8 hours or until pork is tender. 1 can (14 1/2 oz.) diced tomatoes. Add onions, garlic and jalapenos and sauté for 4 to 5 minutes, until onions become soft.
