Arizona Carnitas With Green Chiles

Arizona Carnitas With Green Chiles

7

"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 tortilla-filled meal."

Ingredients

{{adjustedServings}} servings 487 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 29.6 g
  • 45%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 683 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

  1. Heat oven to 350 degrees F.
  2. Heat 2 tablespoons of the oil in ovenproof heavy large covered pot over high heat. 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.
  3. 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.
  4. Cover and bake for 1 hour. Serve pork in tortillas topped with Cheddar cheese, tomato and sour cream if desired.
Tips & Tricks

Footnotes

  • * This recipe is perfect for pork shoulder, but any economical cut will work well.
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Reviews

7
  1. 7 Ratings

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This recipe is just what it appears to be, a very good basis for several dishes. It isn't meant to be eaten straight, use it as a basis for tacos, burritos,enchiladas or (my favorite) quesadill...

The canned green chillis didn't work for me. The flavor lacked that fresh character and the color wasn't too appetizing. Switching to fresh chillis and adding some late in the game may help. Exp...

did in crockpot for nine hours on low. Instead of adding green chilies, I added a can of petite diced tomatoes with green chilies & doubled the garlic - DELISH!!! thanks for sharing :)