Arizona Carnitas with Green Chiles
Courtesy of National Pork Board
Serve With:
Refried beans and rice.
Servings: 10
Refried beans and rice.
Prep Time: 15 Min.
Cook Time: 1 Hr. 15 Min.
What you need:
* 2 1/2 lb. boneless pork shoulder, cut into bite size pieces
* 3 Tbsp. olive oil
* 1/2 tsp. salt
* 1/8 tsp. ground pepper
* 1 large onion, cut into slivers
* 4 oz. can diced green chiles, undrained
* 2 cloves garlic
* 1/2 c. chicken broth, canned
* flour tortillas, or corn tortillas
* chopped tomatoes
* sour cream
* cheddar cheese, shredded
* 3 Tbsp. olive oil
* 1/2 tsp. salt
* 1/8 tsp. ground pepper
* 1 large onion, cut into slivers
* 4 oz. can diced green chiles, undrained
* 2 cloves garlic
* 1/2 c. chicken broth, canned
* flour tortillas, or corn tortillas
* chopped tomatoes
* sour cream
* cheddar cheese, shredded
What to do:
1. Heat oven to 350°F. Heat 2 Tbsp. of the oil in ovenproof heavy large covered pot over high heat.
2. 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.
3. Repeat with remaining pork cubes, salt and black pepper, adding more oil if necessary. Drain drippings from pot.
4. Heat remaining 1 Tbsp. oil in the same pot over medium heat. Cook onion in hot oil until tender. Stir in undrained chiles and garlic; cook for 2 min. Return pork to pot. Add chicken broth. Cover and bake for 1 hr.
5. Serve pork in tortillas topped with Cheddar cheese, tomato and sour cream if desired.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
2. 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.
3. Repeat with remaining pork cubes, salt and black pepper, adding more oil if necessary. Drain drippings from pot.
4. Heat remaining 1 Tbsp. oil in the same pot over medium heat. Cook onion in hot oil until tender. Stir in undrained chiles and garlic; cook for 2 min. Return pork to pot. Add chicken broth. Cover and bake for 1 hr.
5. Serve pork in tortillas topped with Cheddar cheese, tomato and sour cream if desired.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutritional information:
Calories: 598; Total Fat: 33g; Saturated Fat: 15g; Cholesterol: 120mg; Total Carbs: 32g; Fiber: 2g; Protein: 41g; Sodium: 741mg;