Arizona Carnitas with Green Chiles
- 1 (2 1/2 pound) boneless pork shoulder, cut into bite-size pieces *
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 large yellow onion, cut into thin slivers
- 1 (4 ounce) can diced green chiles, undrained
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- Flour tortillas or corn tortillas
- Shredded Cheddar cheese
- Chopped tomato
- Sour cream
- Heat oven to 350 degrees F.
- Heat 2 tablespoons of the oil in ovenproof heavy large covered pot over high
- Add half of the pork cubes; sprinkle with half of the salt and half of the black
pepper. Cook pork until starting to brown, stirring often.
- Remove pork. Repeat with remaining pork cubes, salt and black pepper, adding
more oil if necessary.
- Drain drippings from pot.
- Heat remaining 1 tablespoon oil in the same pot over medium heat.
- Cook onion in hot oil until tender.
- Stir in undrained chiles and garlic; cook for 2 minutes.
- Return pork to pot.
- Add chicken broth. Cover and bake for 1 hour.
- Serve pork in tortillas topped with Cheddar cheese, tomato and sour cream if
Yield: 8 to 10 servings
* This recipe is perfect for pork shoulder, but any economical cut will work
Serving Suggestions: Spice up meal times with this traditional and popular Southwestern
dish. Shoulder meat is best cooked for longer period of time to make tender. Set
the table so that everyone can create their own torilla-filled meal.
Nutrition Facts: Calories 598 calories Protein 41 grams Fat 33 grams Sodium
741 milligrams Cholesterol 120 milligrams Saturated Fat 15 grams Carbohydrates 32
grams Fiber 2 grams
Recipe and photo used with permission from:
National Pork Board - porkbeinspired.com