1 1/2 cups water
1 pound pork butt roast, cut into 1/2 inch cubes
1 onion, chopped
1 1/2 cups vegetable oil
4 teaspoons kosher salt
2 teaspoons dried minced onion
2 teaspoons dried parsley
1 teaspoon dried thyme
2 tablespoons dried basil
1 teaspoon dried sage
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 cup beef stock
1 tablespoon chicken broth
1 1/2 tablespoons vinegar
1 (10.5 ounce) can diced green chilies, drained
In a saucepan bring water to a boil. Add pork and stir. Reduce heat, cover and simmer about 15 minutes.
Heat oil in large skillet over medium heat.
Saute onion and carrot in leftover fat in skillet while stirring frequently. Stir in enough water to cover pork, reduce heat to low and cook 5 minutes more.
Meanwhile, in a large bowl, mix kosher salt, minced onion, vegetable oil, parsley, thyme, basil, sage and oregano. Gradually stir to coat. Bring to a boil, reduce heat to medium and cook for 5 minutes. Stir in broth, vinegar, chilies and meat. Simmer for about 10 minutes.