Salsa Verde Carnitas
A.k.a Chili Verde
Learned this from my aunt who got it from her mother-in-law.
What you will need
6-10 tomatillos
1 anaheim chile
1 pasilla chile
2 serrano chiles
1 yellow onion
1 head garlic
1/2 bunch cilantro
A couple of limes
3 lb pork shoulder
1/2 cup flour
1 tsp salt
1 tsp crushed black pepper
1 qt chicken stock
(Nutritional facts 126 calories, 3.66 g fat, 5.69 g carbohydrates, 16.9 g protein, 42 mg cholesterol, 226 mg sodium)How to cook
1
Preheat your oven to 350f.
2
A good chili verde is all about nailing that base. My base usually consists of green chilies, garlic, onion, tomatillo, lime and cilantro. But it should vary with availability of ingredients.
3
Cut the head of garlic and the onion in half. Add a little oil to a baking pan. Toss the onion and garlic in there with the tomatillo and the chilies.
4
Roast those suckers for about 20 minutes. Turn the pan, maybe rotate the vegetables a bit to cook them evenly. Back in the oven for another 10 minutes or so. You just want to blister the chilies and get some brown on the onion.
5
All of the roasted veg goes into the blender with the cilantro and juice from 1 lime. The results should be delicious. Maybe a little spicy ;)
6
Cut your pork up in big chunks.
7
Toss it with flour, salt and pepper. This step is just to season the pork and help it brown a bit when frying.
8
Heat a large skillet with some oil. Add the pork chunks, one by one. Transfering to a saucepot as they are browned.
9
Deglaze the pan with about 1/2 cup of good rum or tequila.
10
Add 1 qt. of good chicken stock and some of that base you made. It's up to you how much you put. My base turned out nuclear hot, so I only used a spoonful and put the rest in the freezer. But I snuck some jalapenos in the mix.
11
Simmer gently for an hour or two, until the pork is nice and tender. Season with salt and lime juice. I always serve this with rice, beans, and tortillas. Usually a little cabbage salad too.
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