This dish is another family favorite. Years ago, when hubby was a teenager, he worked in a Mexican restaurant that served a dish similar to this. We’ve adapted it and now it has become our Christmas Eve tradition. (It’s just as good other times too!)
1 family-size package of pork – chops, loin or other cuts all work fine
2 4 oz cans diced green chilies
2 large onions, chopped
8 carrots, peeled and grated
2 quart jars of canned tomatoes (or 2 29-oz cans)
1/2 C brown sugar
2 Tbsp lemon juice
1 Tbsp Herbes de Provence
1 tsp ground pepper
1/2 tsp crushed red pepper
Layer in crockpot, cook on high for 6-8 hours, or until meat shreds easily with a fork. Shred meat, then pulse with hand blender until mostly blended. If desired, thicken with cornstarch stirred into a small amount of cold water.
Fry flour and/or corn tortillas until crisp.
To serve, layer tortilla, refried beans, Monterrey sauce, then toppings as desired. We use lettuce, tomatoes, shredded cheddar cheese, diced onions, sliced olives, guacamole, sour cream and salsa.