Salsa Verde Carnitas

A.k.a Chili Verde

Salsa Verde Carnitas
 
Ryan Goodwin avatar
Ryan Goodwin Published on 9/15/2017, viewed by 779 , 1 Comments

Learned this from my aunt who got it from her mother-in-law.

What you will need

6-10 tomatillos

1 anaheim chili

1 pasilla chili

2 serrano chilies

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

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.

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.

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.

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.

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.

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.

Comments

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Melanie Ashby avatar
Melanie Ashby9/22/2017 ☰
Chilli Verdea
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