Spice up meal times with
this traditional and popular Southwestern dish. Shoulder meat
is best cooked for a longer period of time to make tender. Set
the table so that everyone can create their own tortilla-filled
meal.
Arizona
Carnitas with Green Chiles
- 2 1/2 pounds boneless
pork shoulder, cut into bite-size pieces*
3 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 large yellow onion, cut into thin slivers
1 (4-ounce) can diced green chiles, undrained
2 cloves garlic, minced
1/2 cup chicken broth
Flour tortillas or corn tortillas
Shredded Cheddar cheese
Chopped tomato
Sour cream
- Heat oven to 350°F
(175°C)
- 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.
Makes 8 to10 servings.
* This recipe is perfect
for pork shoulder, but any economical cut will work well.
Nutrition Facts: Calories
598 calories Protein 41 grams Fat 33 grams Sodium 741 milligrams
Cholesterol 120 milligrams Saturated Fat 15 grams Carbohydrates
32 grams Fiber 2 grams
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
