Pork Carnitas With Green Chiles Recipes

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.

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.

PORK AND GREEN CHILE CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, brown pork in oil; drain. Stir in the beans, soup, tomatoes, chiles, rice, water, salsa and cumin. , Pour into an ungreased 2-qt. baking dish. Bake, uncovered, until bubbly, about 30 minutes. Sprinkle with cheese; let stand 5 minutes before serving. If desired, serve with jalapeno slices. Freeze option: Sprinkle cheese over cooled unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with jalapeno slices.

PORK CARNITAS

Steps:

• Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.
• Preheat the oven to 400 degrees F (200 degrees C).
• Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
• Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.

PORK GREEN CHILE

Steps:

• Heat oil in a large cast iron skillet over medium-high heat. Stir in cubed pork, and cook until nicely browned and cooked through, about 15 minutes. Remove skillet from heat, and allow to cool briefly.
• Sprinkle flour over pork. With a wooden spoon, stir pork to coat, scraping the bottom of the skillet to loosen browned bits. Add chile peppers, jalapenos, and onions. Stir in tomato sauce and water. Season to taste with onion salt, garlic salt, and salt and pepper.
• Return skillet to medium heat. Bring to a simmer, cover, and cook 30 minutes, stirring occasionally. Remove cover, and cook 10 minutes more.