Carnitas With Roasted Poblano Chilies

3 pounds boneless pork shoulder or country-style ribs, trimmed and cut into 1-inch cubes

1 large red or yellow onion, diced

1 cup chicken broth

¼ cup tequila

Juice of 1 lime (about 2 tablespoons)

Salt, to taste

12 corn tortillas, warmed

1 ½ cups shredded cabbage

Salsa, to taste

1 cup guacamole or 1 avocado cut into slices

2 limes, cut into wedges

2 fresh poblano chilies, roasted (optional)

In a large saucepan over medium-high, combine the pork, onion, broth, tequila, lime juice and a pinch of salt. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, 2 to 3 hours, or until the meat is tender and the broth is cooked off. If necessary, the heat can be increased toward the end of cooking to boil off any excess liquid. Taste and adjust seasoning.

Heat a large, nonstick skillet over medium-high. If you don't have a nonstick pan, add a bit of olive oil to the skillet.

Transfer the pork and onion mixture to the pan. Cook, stirring occasionally, until well browned or even lightly burned and crispy, about 10 minutes. Serve immediately on corn tortillas, with cabbage, salsa, guacamole, lime wedges and roasted poblanos, if using.

To roast the poblanos to serve with the carnitas, heat the oven to broil. Place the poblanos on the oven's top rack and broil, turning as needed, until all sides are blackened, about 15 minutes. Set aside to cool. When cool, slide off the skins, then slice open, discard the seeds and cut the flesh into strips.

Serves six.

@Recipe nutrition:Nutrition values per serving: 1,073 calories, 53 g fat (15 g saturated), 96 g carbohydrate, 9 g fiber, 45 g protein, 157 mg cholesterol, 940 mg sodium.

Adapted from "Hungry Monkey " by Matthew Amster-Burton (2009 Houghton Mifflin Harcourt)