Chili Verde Pork Carnitas Recipes

CHILI VERDE PORK CARNITAS

Steps:

• Set the oven to low broil. Remove tomatillos from their husks and rinse well. Cut them in half and add tomatillos to a sheet pan in a single layer. Broil 8-10 minutes until the skin blackens slightly.
• In a blender add tomatillos, small white onion, garlic, vinegar, cilantro, jalapeno, and salt. If you want the salsa hotter, do not deseed the jalapenos.
• Cut pork butt into 3-4 inch sections and cut off any excess fat. Rub all sides of pork generously with Chipotle Lime Rub and Chili Verde Sea Salt.
• In a large dutch oven over medium high heat add in 3 Tbsp Hatch Chili Olive Oil and heat until shimmering. Add the pork to the pot, in batches if needed, careful not to overcrowd the pan, and sear each side of pork about 2-3 minutes a side until they are golden brown.
• Add 1 cup salsa verde and mexican lager to the pot. Bring to a boil, then reduce heat to medium low, cover and cook for 2-3 hours or until meat shreds easily with a fork.Remove meat from the pot and shred with a fork
• To serve pork carnitas, warm your tortillas then layer with shredded pork, spoonful of fresh salsa verde, cilantro, cotija cheese, Mexican Crema, and a squeeze of lime.

V'S CHILE VERDE

Steps:

• Mix all seasonings together in small bowl (except Salsa Verde).
• Mix Beef Boulion with water and pour in crock pot first.
• Rub meat with seasoning, place in crock pot, (for best results, I rub meat with seasoning the night before, let it sit in refrig to marinate).
• Cover and set on 6-8 hours. (Usually cooked within 6 hours).
• one hour before serving, drain pork drippings out leaving about 1/2 cup with meat. Pour Salsa Verde on top and stir to break up meat. Continue to cook. Just before serving I add a cornstarch slurry to thicken it up. (1 tblsp cornstarch, 1 tbls water).
• Serve with Spanish rice (Recipe #282467)and beans and enjoy!