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Recipe Summary test

prep:
5 mins
cook:
2 hrs
total:
2 hrs 5 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5- to 6-quart Dutch oven, heat the olive oil over medium-high heat. Season the pork with 2 teaspoons salt. Add the pork to the skillet and cook, turning occasionally, until golden-brown, about 15 minutes. Add the chicken broth, bring to a simmer, cover and cook for 1 hour.

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  • Stir in the wild rice, tomatoes and salsa and cook, stirring occasionally, until the pork is tender and the rice is cooked through, 45 minutes to 1 hour.

  • Shred the meat. Stir in the scallions and sprinkle with the lemon juice. Cover and let stand for 10 minutes before serving.

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