Green Chile Pork Carnitas Recipes

INSTANT POT PULLED PORK CHILE VERDE

Steps:

• Peel the tomatillos and clean with water to remove the stickiness. Pat dry.
• Place the tomatillos, chile peppers and onion on the baking sheet and coat with olive oil.
• Place under the broiler for 5 minutes. Flip vegetables over and broil for an additional 3-5 minutes until charred, but not burnt.
• Remove from the oven and cover chile peppers with aluminum foil. Let it sit for 10 minutes.
• In the meantime, trim any excess fat on the exterior of the pork roast.
• Cut pork into smaller pieces about 4-5 inches long and then place it in the Instant Pot.
• Uncover and remove skin from the chile peppers. Remove the seeds if you don't want your dish too spicy.
• Add the broiled vegetables into a large blender with cilantro, garlic and salt. Blend until smooth.
• Reserve about 1-cup of chile verde and pour remainder over pork. Coat all the pork pieces with sauce.
• Cover pressure cooker and secure the lid then set for 75 minutes high pressure. Make sure the vent is in sealing position.
• Let it natural pressure release for 20-30 minutes then release any remaining pressure. Open and remove the lid. Pork should be fall apart fork tender.
• Remove the pork from the pressure cooker and place it on a baking sheet. Using two forks, begin shredding the pork into bite size pieces while removing any large chunks of fat.
• For crispy pulled pork, add a single layer of shredded pork onto a baking sheet. Drizzle with some of the liquid remaining in the Instant Pot.
• Place the baking sheet under the broiler about 4-6 inches away and cook for 5 minutes.
• Using long handled tongs mix and flip the crispy pieces over and cook under the broiler for another 2-3 minutes until crispy and not burnt.
• Serve as tacos or top french fries. Serve with reserved salsa verde, shredded cheese, pico de gallo, guacamole, sour cream, radishes, and/or wedges of lime.

TAMALES WITH GREEN CHILI AND PORK RECIPE

Steps:

• Preheat broiler. Roast poblanos and jalapeño peppers directly over the flame of a gas stove, grill, or under a hot broiler, turning occasionally, until skin is completely charred and blackened all over. Place in a bowl, cover with plastic wrap, and let stand until cool enough to handle, 10 to 15 minutes. Using paper towels, run off charred skins, then stem and seed peppers. Transfer to the jar of a blender and set aside.
• Meanwhile, place tomatillos on a baking sheet, cut sides down. Broil until tomatillos have charred and softened, about 10 minutes. Transfer to blender with peppers, along with any liquid.
• Add garlic, cilantro, chicken stock and lime juice and puree until smooth. Transfer salsa to a large bowl and season with salt and sugar to taste. Stir in shredded pork and set aside.
• Working one at a time, place a corn husk on work surface. Place 2-3 tablespoons of tamale dough on larger end of husk and spread into a rectangle approximately 1/4 inch thick, leaving a 1-inch border around edges of husk. Place a heaping tablespoon of filling in a line down center of dough. Fold over sides of husk so dough surrounds filling, then fold bottom of husk up and secure closed by tying a thin strip of husk around tamale. Repeat with remaining husks, dough, and filling.
• Fill a large pot with 1 inch of water and bring to a boil. Rest tamales upright in a steamer insert or on rack above the water level. Cover and steam until dough is cooked through and pulls away easily from the husk, about 1 hour. Remove tamales from steamer and let rest until dough firms up, about 15 minutes. Serve immediately with salsa verde or store in refrigerator for up to a week or freeze for up to four months. Defrost and reheat tamales in steamer until warmed through or in microwave on high for 2 minutes.

PORK CARNITAS WITH GREEN CHILES

Steps:

• Heat oven to 350 degrees F.
• Heat 2 tablespoons of the oil in an ovenproof, heavy, large covered pot over high heat.(If you don't have a large pot that goes from stovetop to oven, simply prepare on stovetop, and then transfer to a covered casserole before baking).
• 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 put in oven to bake for 1 hour.
• Serve pork in tortillas topped with Cheddar cheese, tomato and sour cream if desired.

SLOW COOKER GREEN CHILE PORK CARNITAS

Steps:

• Slice and dice up your onion, peppers and garlic.
• Place your onions into the bottom of a slow cooker.
• Place your pork roast over the onions and sprinkle with the salt, pepper and cumin. Rub the spices around the pork to coat. Pour the oil over the top.
• Add the peppers, garlic and chicken broth. Cover and let it cook on low for 8-10 hours, until it shreds easily with a fork. Use two forks to shred the meat and remove from the slow-cooker.
• Top with fresh cilantro and lime. Serve and enjoy!

GREEN CHILI PORK CARNITAS TACOS

Steps:

• Heat large skillet to high heat. Add oil and heat for 1-2 minutes.
• Add pork loin roast and cook for 5 minutes per side, until golden brown.
• Once seared, place pork roast into slow cooker or instapot.
• Top with onion, jalapenos, green chilies, garlic salt, pepper, and cumin powder. Rub on pork.
• Pour in orange juice and lime juice.
• Cook on low for 8 hours or on high for approximately 5 hours.
• Once pork is perfectly cooked, use two forks to shred into bite size pieces. Taste and salt and pepper to taste.
• To assemble tacos: place pork carnitas in corn tortillas and top with queso fresco cheese, guacamole, and cilantro. Optional: tomatillo salsa

ARIZONA CARNITAS WITH GREEN CHILES

Steps:

• Heat oven to 350.
• In a large ovenproof pan, heat 2 Tbsp of oil ove high heat. Add 1/2 the pork, salt, and pepper. Cook pork until it begins to brown, stirring often. Remove from heat; place in a bowl, cover to keep warm.
• Repeat with remaining oil, pork, salt and pepper.
• Cook onions in pan drippings until tender.
• Add chiles and garlic. Cook 2 minutes.
• Return pork to pan, add chicken broth, stir to combine.
• Cover pan and place in oven; bake 1 hour.
• Serve with warm tortillas.
• Optional toppings: Cheddar cheese, sour cream, tomatoes; guacamole.

GREEN CHILE PORK CARNITAS TACOS

Steps:

• Place roast in the slow cooker and rub with seasoning. Sprinkle with salt as well! Chop onion and peppers (removing seeds/ribs of peppers for less heat) and sprinkle those over the roast as well.
• pour the cans (un-drained) of green chilies, salsa verde, & lime juice into the slow cooker. Cook on low for 8-9 hours (or high for about 5 - but low is preferred).
• Once pork is "fall-apart-tender" to the touch of a fork, shred with a fork. If you prefer less liquid, use a spoon to discard any excess - But I recommend letting the shredded pulled pork soak in the delicious juices until you're ready to serve on a taco shell!
• Serve as tacos with a garnish of cotija cheese, cilantro, avocado, pickled jalapenos, and a bit of diablo sauce (or toppings of your choice of course)! You can also serve as taco bowls, sliders, stuffed peppers/potatoes, so many options for this delicious pork!

GREEN CHILE PORK CARNITAS

Steps:

• Use a sharp knife and cut the pork roast into 1 inch cubes. Sprinkle with salt and black pepper
• Add the pork cubes into a large dutch oven over medium high heat and cook until brown meat creating a sear on the outside.
• Add the chopped onion and cook until translucent, add minced garlic and stir to combine, cooking for 1 minute.
• Pour in the green chile sauce and bring to a boil. Reduce heat to simmer and cover.
• Cook for about 2 hours until the carnitas are fork tender, checking often. If more liquid is needed, add a little chicken broth.
• After carnitas are tender, add the green chiles and raise the heat and cook until most of the liquid has evaporated. It should resemble a very thick stew at this point.
• Serve the green chile pork carnitas on warmed tortillas, garnishing with cheese, jalapeños or cilantro, your preference.