Arizona Carnitas With Green Chiles7 Reviews
“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.” - by National Pork Board
Original recipe yields 8 servings
- Heat oven to 350 degrees F.
- 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.
- 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 desired.
Amount Per Serving (8 total)
- 487 cal
- 29.6 g
- 31.4 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"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) quesadillas. I..." See moret works very well, and is almost identical to my family's basic recipe for carnitas. Well done, and thanks so much for putting it back in writing for me."
"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. Expirimen..." See moret from here and I think there is a good recipe hiding."
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