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Salsa Verde Carnitas

A.k.a Chili Verde

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👍   25😛   5👻   3
 
Ryan Goodwin avatar
Recipe video made by Ryan Published on 09/15/2017, viewed by 3643 , 1 Comments

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

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Cut your pork up in big chunks.

7

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nd 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

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ering 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

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Deglaze the pan with about 1/2 cup of good rum or tequila.

10

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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.

How to cook

Meat

Mexican

Pork

Juice

Drinks

Chili

Oven

Salsa

Flour

Pork Butt

Comments

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Melanie Ashby avatar
Melanie Ashby
09/22/2017 ☰
Chilli Verdea
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