Porkcarnitaswithgreenchiles Recipes

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PORK CARNITAS TACOS

Provided by Food Network Kitchen

Categories     main-dish

Time 3h10m

Yield 6 servings

Number Of Ingredients 9



Pork Carnitas Tacos image

Steps:

  • Tie the thyme sprigs together with kitchen twine; combine the pork, garlic, bay leaves and thyme bundle in a large Dutch oven. Add the vegetable oil, lime juice, orange juice, 1 cup water and 2 teaspoons salt and bring to a simmer over medium heat. Reduce the heat to low; cover and gently simmer, stirring occasionally, 1 hour.
  • Uncover the pot and continue simmering, stirring once or twice, until the pork is tender, about another 1 hour, 15 minutes. Increase the heat to medium; cook, stirring occasionally, until the liquid is mostly evaporated, about 35 more minutes. Discard the thyme bundle and bay leaves, then increase the heat to medium high so the pork starts to fry. Cook, stirring and scraping the bottom of the pot occasionally, until the pork is golden brown and crisp in spots, about 10 more minutes. Serve in tortillas with assorted toppings.
  • Combine 1 thinly sliced red onion, 1 cup cider vinegar, 1/2 cup water, 2 tablespoons sugar, 2 bay leaves, 1 teaspoon each coriander seeds, mustard seeds and cumin seeds, 1/2 teaspoon dried oregano and 1/4 teaspoon kosher salt in a small saucepan. Boil 2 minutes; let cool.

5 sprigs thyme
3 pounds boneless pork butt (fat cap intact), cut into 2-inch chunks
5 cloves garlic
2 bay leaves
1/2 cup vegetable oil
Juice of 2 limes
Juice of 1 orange
Kosher salt
Corn tortillas, warmed, and assorted toppings, for serving

PORK CARNITAS

Get Melissa d'Arabian's slow-cooked Pork Carnitas recipe from Food Network, a fall-apart Tex-Mex meat dish spiced with oregano, cumin and orange.

Provided by Melissa d'Arabian : Food Network

Time 10h15m

Yield 4 to 6 servings

Number Of Ingredients 10



Pork Carnitas image

Steps:

  • Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours.
  • Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.

2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
Salt and freshly ground black pepper
2 teaspoons dried oregano
1 teaspoon ground cumin
1 tablespoon olive oil
1 onion, coarsely chopped
4 cloves garlic, minced
1 jalapeno, seeded and ribs removed, chopped
1 orange, cut in half
3 tablespoons vegetable oil

SLOW-COOKER PORK CARNITAS

This easy and delicious slow-cooker recipe will impress any taco lover. While it's an extra step, crisping up the shredded meat in a skillet before serving adds extra flavor and creates the crunchy bits that are typical of carnitas. And don't skip the pickled red onions! They complement the richness of the pork.

Provided by Food Network Kitchen

Categories     main-dish

Time 5h15m

Yield 4 to 6 servings

Number Of Ingredients 27



Slow-Cooker Pork Carnitas image

Steps:

  • Add the chicken broth, orange juice, lime juice, cumin, chili powder, oregano, red pepper flakes, cloves, and 2 teaspoons kosher salt to a large slow cooker and whisk to combine. Add the onion, garlic and bay leaves and stir to combine. Add the pork and toss to coat. Cover and cook on high until the meat is tender, about 5 hours.
  • Transfer the pork to a large bowl with a slotted spoon and discard the bay leaves, onion, and garlic. Shred the pork into bite-size pieces with 2 forks, leaving some larger chunks, and season with salt and pepper.
  • Heat 2 tablespoons of the lard in large nonstick skillet over medium-high heat. Add half the shredded pork and press down into an even layer with a spatula. Cook, pressing occasionally with a spatula, until crisped and browned, 2 to 3 minutes. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining 2 tablespoons lard and shredded pork.
  • Serve with tortillas, cilantro, jalapenos and pickled red onions.
  • Put the sliced onions in a medium heatproof, nonreactive bowl. Put the vinegar, orange juice, lime juice, bay leaves, sugar, coriander and 1 tablespoon kosher salt in a small saucepan and whisk to combine. Bring to a boil over high heat and cook, whisking occasionally, until the sugar dissolves, about 1 minute. Pour the mixture over the red onions and set aside until cooled to room temperature. Serve at room temperature or cover and refrigerate up to 4 days.

2 cups low-sodium chicken broth
Juice of 2 oranges
Juice of 2 limes
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Small pinch ground cloves
Kosher salt
1 medium white onion, quartered
6 cloves garlic, peeled
2 bay leaves
3 pounds boneless pork shoulder, fat trimmed, cut into 2-inch pieces
Freshly ground black pepper
1/4 cup lard
Soft corn tortillas, for serving
Cilantro leaves, for serving
Sliced jalapenos, for serving
Pickled red onions, recipe follows
2 small red onions, thinly sliced
3/4 cup white vinegar
1/4 cup orange juice
3 tablespoons lime juice
2 bay leaves
1 tablespoon granulated sugar
1 teaspoon coriander seeds
Kosher salt

CRISPY PORK CARNITAS

There's nothing like carnitas. Cubes of fragrantly spiced pork are slowly cooked in lard until they're crispy on the outside while at the same time remaining soft and succulent inside. Bust some up on a warm tortilla, drizzle with braising liquid, top with a little salsa, onion, and cilantro, and you're probably enjoying the world's best taco.

Provided by Chef John

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 3h55m

Yield 6

Number Of Ingredients 10



Crispy Pork Carnitas image

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • Remove fat from pork; cut pork meat into 2-inch cubes and roughly chop fat.
  • Mix pork, garlic, olive oil, orange peel, orange juice, salt, bay leaves, black pepper, cumin, cinnamon, and 5-spice powder together in a bowl until pork is coated completely. Transfer mixture to a 9x13-inch baking dish. Place baking dish on a baking sheet and cover baking dish tightly with heavy-duty aluminum foil.
  • Bake in the preheated oven until pork is fork-tender, about 3 1/2 hours.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Transfer meat to a colander set over a bowl. Remove garlic, bay leaves, and orange peels from baking dish and pour accumulated juices from the baking dish over meat in colander into the bowl. Return meat to the baking dish and drizzle accumulated juices over each piece of meat.
  • Cook meat under the preheated broiler for 3 minutes. Drizzle more accumulated juices over meat and continue broiling until crispy, 3 to 5 minutes. Transfer pork to a serving plate and drizzle more accumulated juices over the top.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 2.1 g, Cholesterol 89.2 mg, Fat 22.6 g, Fiber 0.4 g, Protein 25.5 g, SaturatedFat 6 g, Sodium 1036 mg, Sugar 0.1 g

3 pounds boneless pork butt (shoulder)
8 cloves garlic, peeled
¼ cup olive oil
1 orange, juiced, orange parts of peel removed and sliced into thin strips
1 tablespoon kosher salt
2 bay leaves, torn in half
1 teaspoon ground black pepper
1 teaspoon ground cumin
¾ teaspoon ground cinnamon
½ teaspoon Chinese 5-spice powder

ANDY'S SPICY GREEN CHILE PORK

Rich spicy recipe for slow cooking pork. This makes for excellent tacos, enchiladas, etc. We crave this pork, and you will too.

Provided by andympls

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h10m

Yield 8

Number Of Ingredients 6



Andy's Spicy Green Chile Pork image

Steps:

  • Layer the chopped onion into the bottom of a slow cooker. Season the pork shoulder with salt and pepper; place atop the chopped onion. Pour the green salsa over the pork. Sprinkle the the cilantro over the salsa and pork. Drop the serrano chile peppers into the slow cooker.
  • Cook on Low until the meat falls apart easily, about 8 hours. Gently remove the pork to a cutting board. Strain and discard about half the remaining liquid from the slow cooker, reserving the rest. Discard the onions, peppers, and cilantro if desired.
  • Shred the pork shoulder with a pair of forks. Mix the pork with the reserved liquid from the slow cooker to serve.

Nutrition Facts : Calories 168.8 calories, Carbohydrate 5.4 g, Cholesterol 55.8 mg, Fat 8.4 g, Fiber 0.4 g, Protein 15.9 g, SaturatedFat 3 g, Sodium 234.4 mg, Sugar 2.6 g

1 white onion, chopped
salt and pepper to taste
2 ½ pounds pork shoulder roast
1 (16 ounce) jar green salsa (such as Frontera®)
½ cup chopped fresh cilantro
2 serrano chile peppers, or to taste

PORK CARNITAS WITH GREEN CHILES

Make and share this Pork Carnitas With Green Chiles recipe from Food.com.

Provided by Brenda.

Categories     Pork

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 12



Pork Carnitas With Green Chiles image

Steps:

  • Heat oven to 350 degrees F.
  • Heat 2 tablespoons of the oil in an ovenproof, heavy, large covered pot over high heat.(If you don't have a large pot that goes from stovetop to oven, simply prepare on stovetop, and then transfer to a covered casserole before baking).
  • 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 put in oven to bake for 1 hour.
  • Serve pork in tortillas topped with Cheddar cheese, tomato and sour cream if desired.

Nutrition Facts : Calories 418.2, Fat 33.8, SaturatedFat 10.7, Cholesterol 100.7, Sodium 457.9, Carbohydrate 3, Fiber 0.5, Sugar 1.3, Protein 24.3

2 1/2 lbs 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 chilies, undrained
2 garlic cloves, minced
1/2 cup chicken broth
flour tortillas or corn tortilla
shredded cheddar cheese
chopped tomato
sour cream

GREEN CHILE PORK

Provided by Food Network

Categories     main-dish

Time 6h45m

Yield 4 servings

Number Of Ingredients 15



Green Chile Pork image

Steps:

  • For the marinade: Mix pineapple juice, olive oil, soy sauce, jerk seasoning, molasses, granulated onion, jalapenos and poblano together in a gallon resealable plastic bag. Add tenderized pork and refrigerate for at least 6 hours or up to 24 hours.
  • For the sandwiches: Mix mayo and Jamaican relish in a bowl.
  • Preheat a flat top or griddle on medium-high heat and put on pork to get a good sear, about 2 minutes. Flip and sear the other side, 2 minutes. Don't forget to put some of the peppers from the marinade and the pineapple on to caramelize, 2 to 3 minutes. Melt Swiss cheese on pork!
  • Spread buns with Jamaican mayo on tops and bottoms, then add pork and Swiss cheese, caramelized pineapple and peppers and arugula. Close buns for green chile pork sandwiches!

12 ounces pineapple juice
1/4 cup olive oil
3 ounces soy sauce
2 tablespoons dry jerk seasoning
2 tablespoons molasses
1 teaspoon granulated onion
2 fresh jalapenos, seeded and medium diced
1 roasted, peeled, seeded poblano, rough chopped
Four 6-ounce butterflied pork chops, pounded with the tenderizing side of a meat mallet
8 ounces mayonnaise, preferably Duke's
3 ounces Jamaican or other sweet pepper relish
4 slices fresh pineapple
8 slices Swiss cheese
4 good brioche buns, toasted
4 ounces arugula

PORK LOIN WITH GREEN CHILES

Perfect one-dish meal from Great American Recipes. While it simmers, take the time to prepare a pan of cornbread to serve alongside.

Provided by cam78665

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12



Pork Loin With Green Chiles image

Steps:

  • Cut pork loin into 1 inch slices. Pound slightly.
  • Mix together the flour with cayenne pepper, cumin, seasoned salt and the pepper.
  • Roll pork pieces in seasoned flour.
  • In a large skillet, saute pork, red onion and green or red pepper in butter until golden. Add rd wine to skillet along with chopped green chiles.
  • Cover skilled and simmer for 30 minutes. Add pinto beans and continue cooking for 15 more minutes.
  • Before serving, top hot pork with grated cheese.

Nutrition Facts : Calories 739.1, Fat 42.6, SaturatedFat 19.8, Cholesterol 154.6, Sodium 326.2, Carbohydrate 38.8, Fiber 5.3, Sugar 1.9, Protein 48.6

1 1/2 lbs pork loin
1 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1 teaspoon seasoning salt
1/4 teaspoon black pepper
3 tablespoons butter or 3 tablespoons margarine
1/2 cup red onion, coarsely chopped
red wine
1/3 cup green chili, canned, chopped
1 cup pinto beans, canned, drained
1 cup cheddar cheese, grated

PORK CARNITAS

Many find carnitas a little dry or flavorless. These have a great, distinctive flavor and are requested by friends and family over and over. Serve with warm, fresh tortillas and salsa.

Provided by Nette

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h45m

Yield 12

Number Of Ingredients 10



Pork Carnitas image

Steps:

  • Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
  • Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.

Nutrition Facts : Calories 249.8 calories, Carbohydrate 2.3 g, Cholesterol 62.5 mg, Fat 19.1 g, Fiber 0.4 g, Protein 16.2 g, SaturatedFat 5.9 g, Sodium 2072.3 mg, Sugar 1.1 g

¼ cup vegetable oil
4 pounds pork shoulder, cut into several large pieces
3 tablespoons kosher salt
1 onion, chopped
1 clove garlic, crushed
3 tablespoons lime juice
1 tablespoon chili powder
½ teaspoon dried oregano
½ teaspoon ground cumin
4 (14.5 ounce) cans chicken broth

GREEN CHILE PORK BURRITOS WITH GREEN, GREEN, GREEN...

Provided by Bobby Flay

Categories     main-dish

Time 2h50m

Yield 6 servings

Number Of Ingredients 35



Green Chile Pork Burritos with Green, Green, Green... image

Steps:

  • For the green chile pork: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, garlic and chiles with a few tablespoons of oil and season with salt and pepper. Roast until slightly charred and soft, about 40 minutes. Transfer the mixture to a food processor, add the lime juice and cilantro and process until smooth. Season with salt and pepper.
  • Reduce the heat of the oven to 350 degrees F. Heat a few tablespoons of oil in a large Dutch oven over high heat until the oil begins to shimmer. Season the pork with salt and pepper and cook the meat in batches until golden brown on all sides, transferring to a plate as done. Remove any excess oil, then return the pork to the Dutch oven, add the tomatillo sauce and pork to the Dutch oven and toss to coat.
  • Add enough chicken stock to cover the pork, and cook until fork tender, about 1 1/2 hours.
  • Allow the pork to cool slightly, then shred with two forks. Heat some of the cooking liquid in a large saute pan, add the shredded pork and cook for a few minutes. Taste, and add honey if desired.
  • For the green rice: Heat the oil in a medium saucepan over high heat. Add the onion and cook until soft. Stir in the rice. Add 2 cups of water, season with salt and pepper and bring to a boil. Reduce heat to low, cover and cook until tender, about 18 minutes. Remove from the heat, stir in the cilantro and spinach, cover and let sit for 5 minutes.
  • For the guacamole: Combine the avocados, onion, lime juice, jalapeno and cilantro in a bowl. Use a fork to mash to a chunky mix. Season with salt and pepper.
  • For the white beans with onion vinaigrette: Combine the beans, onion and garlic in a large saucepan, cover with water and cook until just tender, about 1 hour. Drain and discard the onion and garlic.
  • Combine the green onions, vinegar, a splash of water and salt and pepper to taste in a blender and blend until smooth. With the motor running, slowly add the oil to create an emulsified vinaigrette.
  • Combine the beans and green onion vinaigrette in bowl.
  • To assemble: Spoon some green rice on each tortilla, add some white beans with green onion vinaigrette, some green chile pork and top with guacamole. Garnish with Cotija cheese, queso fresco, hot sauce and cilantro. Fold the edges of each tortilla into the center and roll them up tightly.

6 to 8 tomatillos, husked and washed
1 large red onion, coarsely chopped
6 cloves garlic, smashed
2 serrano chiles, seeded and coarsely chopped
Canola oil, for tossing and browning
Salt and freshly ground black pepper
2 limes, juiced (about 1/4 cup)
1/2 cup chopped cilantro
4 pounds pork shoulder, cut into 2-inch pieces
4 cups chicken stock, or enough to cover
Honey, for sweetening
2 tablespoons canola oil
1 small Spanish onion, finely diced
1 cup long-grain rice
Salt and freshly ground black pepper
1/4 cup finely chopped fresh cilantro
2 cups thinly sliced flat leaf spinach
2 ripe avocados, peeled and pitted
1/2 small red onion, thinly sliced
Juice of 1 large lime
1 jalapeno, finely diced
1/4 cup roughly chopped fresh cilantro
Salt and freshly ground black pepper
1/2 pound dried white beans, picked over
1 small onion, halved
2 cloves garlic, smashed
1/2 cup chopped green onions
1/4 cup rice vinegar
1/2 cup canola oil
Salt and freshly ground black pepper
6 to 8 large flour tortillas
Cotija cheese, grated
Queso fresco, crumbled
Jalapeno hot sauce
Fresh cilantro leaves, for garnish

ARIZONA CARNITAS WITH GREEN CHILES

Make and share this Arizona Carnitas With Green Chiles recipe from Food.com.

Provided by RichFoods

Categories     Pork

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8



Arizona Carnitas With Green Chiles image

Steps:

  • Heat oven to 350.
  • In a large ovenproof pan, heat 2 Tbsp of oil ove high heat. Add 1/2 the pork, salt, and pepper. Cook pork until it begins to brown, stirring often. Remove from heat; place in a bowl, cover to keep warm.
  • Repeat with remaining oil, pork, salt and pepper.
  • Cook onions in pan drippings until tender.
  • Add chiles and garlic. Cook 2 minutes.
  • Return pork to pan, add chicken broth, stir to combine.
  • Cover pan and place in oven; bake 1 hour.
  • Serve with warm tortillas.
  • Optional toppings: Cheddar cheese, sour cream, tomatoes; guacamole.

Nutrition Facts : Calories 420.6, Fat 33.9, SaturatedFat 10.7, Cholesterol 100.7, Sodium 290.5, Carbohydrate 3.5, Fiber 0.6, Sugar 1.6, Protein 24.5

2 1/2 lbs boneless pork shoulder, cubed
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large onion, thinly sliced
1 (4 ounce) can green chilies, undrained
2 garlic cloves, minced
1/2 cup chicken broth

PORK GREEN CHILE

A simple and, in my opinion, authentic version, this recipe comes down at least 3 or 4 generations of my family. You will know it's done when the sauce has a medium thickness. Remember, the longer it cooks, the better it will taste. You can serve smothered over burritos or with warm tortillas, beans and/or fried potatoes. Also delicious with fried eggs (Huevos rancheros). Substitute 4 or 5 chopped roasted chiles for green chiles and jalapenos if you prefer.

Provided by DEONNE1

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 11



Pork Green Chile image

Steps:

  • Heat oil in a large cast iron skillet over medium-high heat. Stir in cubed pork, and cook until nicely browned and cooked through, about 15 minutes. Remove skillet from heat, and allow to cool briefly.
  • Sprinkle flour over pork. With a wooden spoon, stir pork to coat, scraping the bottom of the skillet to loosen browned bits. Add chile peppers, jalapenos, and onions. Stir in tomato sauce and water. Season to taste with onion salt, garlic salt, and salt and pepper.
  • Return skillet to medium heat. Bring to a simmer, cover, and cook 30 minutes, stirring occasionally. Remove cover, and cook 10 minutes more.

Nutrition Facts : Calories 307.6 calories, Carbohydrate 5 g, Cholesterol 67.9 mg, Fat 21.5 g, Fiber 0.9 g, Protein 22.5 g, SaturatedFat 6.6 g, Sodium 578.2 mg, Sugar 1.8 g

2 tablespoons vegetable oil
1 ½ pounds cubed pork stew meat
2 tablespoons all-purpose flour
1 (4.5 ounce) can diced green chile peppers, drained
½ (3.5 ounce) can chopped jalapeno peppers
½ medium onion, chopped
5 tablespoons tomato sauce
3 ½ cups water
onion salt to taste
garlic salt to taste
salt and black pepper to taste

EASY PORK CARNITAS

This authentic Mexican pork carnitas recipe takes very little effort and uses only a handful of ingredients. Just the way we make it in Mexico: lots of flavor and no fuss. [Recipe originally submitted to Allrecipes.com.mx]

Provided by ladoña

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h25m

Yield 8

Number Of Ingredients 3



Easy Pork Carnitas image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Trim excess fat from pork shoulder and cut pork into 2-inch cubes. Season with salt and pepper on all sides.
  • Heat a cast iron braiser over medium-high heat. Pour oil into the pot and brown pork on all sides, about 10 minutes. Cover with the lid.
  • Bake in the preheated oven until pork is crispy on the outside and soft, but fully cooked, on the inside, about 1 hour.

Nutrition Facts : Calories 278.4 calories, Cholesterol 106.9 mg, Fat 13.7 g, Protein 36.4 g, SaturatedFat 4.3 g, Sodium 92.7 mg

1 (5 pound) boneless pork shoulder
salt and freshly ground black pepper to taste
1 tablespoon safflower oil

GREEN CHILE PORK ENCHILADAS

Make and share this Green Chile Pork Enchiladas recipe from Food.com.

Provided by Pinay0618

Categories     Pork

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 13



Green Chile Pork Enchiladas image

Steps:

  • Heat oven to 325. Place pork roast in shallow glass baking dish.
  • Sprinkle with garlic salt, cumin and oregano. Top with green chiles and onions.
  • Add water to baking dish. Cover with foil.
  • Bake at 325 for 2 1/2 hours or until pork is very tender. Remove pork and onions from baking dish, reserving liquid.
  • Shred pork and mix with about 1/4 cup cooking liquid, roasted peppers, green onions, sour cream and 1 cup of the cheese.
  • Spread about 2 teaspoons enchilada sauce on each tortilla; top with about 1/2 cup pork mixture.
  • Roll up tortillas and place, seam side down, in sprayed 13 x 9 baking dish.
  • Top with remaining enchilada sauce and remaining cheese. Cover and bake 45 to 60 minutes, until enchiladas are thoroughly heated.

Nutrition Facts : Calories 674.7, Fat 43.8, SaturatedFat 19.1, Cholesterol 127.9, Sodium 1179.7, Carbohydrate 37, Fiber 2.7, Sugar 4.6, Protein 32.4

2 lbs boneless pork shoulder
1/2 teaspoon garlic salt
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1 (4 1/2 ounce) can chopped green chilies
1 medium onion, halved and thinly sliced
1/2 cup water
1/2 cup sliced roasted red pepper
1/2 cup sliced green onion
1 cup sour cream
2 cups shredded Mexican blend cheese
1 (10 ounce) can enchilada sauce
64 inches flour tortillas

PORK CARNITAS WITH CARAMELIZED ONIONS AND CHIPOTLE

From Cooking Light. Serve with jicama, roasted red peppers and avacado wrapped in soft corn or flour tortillas-or spoon over rice.

Provided by kitchenslave03

Categories     Pork

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 13



Pork Carnitas With Caramelized Onions and Chipotle image

Steps:

  • Combine 1st 4 ingredients in a large zip-top plastic bag; seal and shake to coat. Refrigerate 8 hours or overnight.
  • Heat oil in a large nonstick skillet over med-high. Remove pork from bag. Add pork to pan; cook 10 min, browning on all sides. Remove from pan.
  • Coat pan with cooking spray. Add onion and garlic; saute 5 min or til lightly browned. Stir in salt, cumin, and chile. Return pork to pan and add broth. Bring to a simmer; cover. Cook 2 hours or til very tender. Remove from heat and discard bay leaves. Stir in cilantro and juice.

Nutrition Facts : Calories 304, Fat 20, SaturatedFat 6.6, Cholesterol 80.5, Sodium 482.2, Carbohydrate 8.5, Fiber 1.2, Sugar 2.9, Protein 22.3

2 teaspoons fresh oregano, chopped
1 teaspoon pepper
1 1/2 lbs boston butt, trimmed and cut in 1 inch cubes
2 bay leaves
2 teaspoons olive oil
2 cups onions, chopped
6 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon cumin
1 canned canned chipotle chile, chopped
1 (14 ounce) can low sodium chicken broth
1 tablespoon fresh cilantro, chopped
2 teaspoons fresh lime juice

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From youtube.com


GREEN CHILE PORK CARNITAS | NESCO
Instructions: Rub pork shoulder pieces with salt and pepper then place in your NESCO® Pressure Cooker with the olive oil and brown for 2-3 minutes. Add in jalapeño, green pepper, poblano, quartered tomatillos, garlic, onion, cumin, oregano, chicken broth, and bay leaves. Mix the ingredients and lock lid. Set to high pressure for 55 minutes.
From nesco.com


CHIPOTLE CARNITAS (COPYCAT RECIPE) - DINNER AT THE ZOO
Heat the oil in a large pot over medium high heat. Season the pork roast with the salt and pepper. Place the pork in the pot. Cook on both sides for 4-5 minutes or until golden brown. Transfer the pork to a slow cooker. Add the chicken broth, bay leaves, thyme and juniper berries. Cover and cook for 8 hours on low heat.
From dinneratthezoo.com


CARNITAS - PORK CARNITAS RECIPE - THE BEST I'VE EVER TRIED BY FAR
Place the pork strips in a high-sided skillet, and add just enough cold water to barely cover the pork. Add the salt, then bring to a boil over high heat. Reduce the heat to bring the water back down to a simmer (medium low heat), and simmer until the water has evaporated, approximately 90 minutes.
From fifteenspatulas.com


GREEN CHILE PORK CARNITAS – SAUCED KITCHEN
Tacos are one of the major food groups on my food pyramid. And THIS recipe, well this is my hubby’s favorite (which says a lot). Pork shoulder is seared in a hot pan to get a crispy crust, then added to a slow cooker with lots of delicious sauce and spices. It simmers in that beautiful bathtub until the pork is juicy, tender and succulent. I’ll normally make a pot on Sunday for the week ...
From saucedkitchen.com


3 BEST PORK FOR CARNITAS: WHAT CUTS OF PORK MAKE THE BEST CARNITAS?
1. Pork shoulder. Pork shoulder is the top choice for making carnitas. It is often confused with the pork butt. Although both come from the shoulder of the pig, the pork shoulder cut is actually way down to the foreleg, while the pork butt (or known as Boston butt) is taken from the higher portion.
From cookindocs.com


PORK CARNITAS (MEXICAN CRISPY SLOW COOKED PORK ... - CURIOUS …
Heat the water and lard/butter together in a Dutch oven (or other heavy, bottomed pot). Once the fat has melted, add the pork chunks. Juice the orange halves and add the juice to the pot. Cut the remaining rinds in half and add them to the pot as well. Add the cinnamon stick pieces, oregano, and salt. Mix well.
From curiouscuisiniere.com


GREEN CHILE PORK CARNITAS TACOS - KELSIE BROWN BLOG
Sprinkle with salt as well! Chop onion and peppers (removing seeds/ribs of peppers for less heat) and sprinkle those over the roast as well. pour the cans (un-drained) of green chilies, salsa verde, & lime juice into the slow cooker. Cook on low for 8-9 hours (or high for about 5 – but low is preferred).
From kelsiebrownblog.com


#1 AUTHENTIC PORK CARNITAS RECIPE - TENDER & CARAMELIZED
Cut mean into 1 inch chunks. Put meat and seasonings and bay leaves in crock pot. Squeeze the orange halves in and drop the peels in with it. Cook all day until tender and falling apart. Heat oil in a skellet. fry up the carnitas chunks for until edges are to …
From mykitchenescapades.com


BEST INSTANT POT GREEN CHILI PORK CARNITAS ... - FOOD RECIPE INDUSTRY
by Food Recipe Industry; Yummy and super easy instant pot carnitas! This special instant pot green chili pork carnitas is a dump-and-go recipe, making it the favorite for most cooks. If you’re as lazy as I am, then this easy recipe is perfect for you. You’ll definitely enjoy the meal, not just because it is easy. This green chili pork tastes great. Try it and thank me later. Ready In: 1 ...
From foodrecipeindustry.com


GREEN CHILE PORK CARNITAS - MY TURN FOR US
Pour in the green chile sauce and bring to a boil. Reduce heat to simmer and cover. Cook for about 2 hours until the carnitas are fork tender, checking often. If more liquid is needed, add a little chicken broth. After carnitas are tender, add the green chiles and raise the heat and cook until most of the liquid has evaporated.
From myturnforus.com


SIMPLE PORK CARNITAS RECIPE FOR DUTCH OVEN - WHISK & SHAKE
Step 5 In the same Dutch oven, over medium heat, sauté onions, garlic, poblanos and jalapeños for a few minutes until softened. Step 6 Add chicken broth, orange juice and cilantro then bring to a simmer. Carefully place pork shoulder back into the Dutch oven and cover with lid. Step 7 Cook Carnitas in the oven for 2 1/2 to 3 hours or until ...
From whiskandshake.com


18 FOOD PROCESSING PLANTS BURNED TO THE GROUND?
Additionally, food processing plant fires are not uncommon. In fact, several dozen occur every single year, and there were over 2 dozen that happened back in 2019 (3 years ago)!. According to a 2019 report from the USDA, the U.S. has 36,000 food and beverage processing plants.Thus, even 18 fires would not cause significant disruption to the food supply.
From foodstoragemoms.com


GREEN CHILE PORK CARNITAS - SWEET CS DESIGNS
Add stock, seasonings, and green chile sauce. In oven: cook 3 hours at 350 degrees, until pork is soft and shreds when pulled with a fork. In slow cooker: cook on low for 8 hours, until pork is soft and shreds when pulled with a fork. In pressure cooker: set to 55 minutes on high pressure (65 if using frozen pork shoulder), natural release.
From sweetcsdesigns.com


THE BEST PORK CARNITAS - OH SWEET BASIL
Mix together the liquids and pour in the bottom of the roasting pan. Add the pork. Cook for 12-14 hours or until internal temperature reaches 200 degrees F. Remove the meat and let rest for up 2 hours. Shred the meat and place the liquids in a fat separator. Heat some oil in a pan over medium high heat.
From ohsweetbasil.com


GREEN CHILI PORK CARNITAS TACOS – MODERN HONEY
Add oil and heat for 1-2 minutes. Add pork loin roast and cook for 5 minutes per side, until golden brown. Once seared, place pork roast into slow cooker or instapot. Top with onion, jalapenos, green chilies, garlic salt, pepper, and cumin powder. Rub on pork. Pour in orange juice and lime juice.
From modernhoney.com


THE BEST CARNITAS | FOODIECRUSH.COM
Instructions. Cut the pork into large chunks, discarding any stringy connective tissue. Season with 1 teaspoon of the kosher salt and 2 teaspoons of the black pepper. Add the oil to a large dutch oven or heavy bottom pot on the stove and bring to medium high heat.
From foodiecrush.com


FIESTA AZTECA – MEXICAN RESTAURANT
A modern Mexican Restaurant committed to serving delicious and authentic Mexican food with fresh exotic ingredients and thrilling flavor combinations. Our menu is designed to be shared with family and friends in a relaxed friendly atmosphere. We draw our inspiration from a rich tapestry of cultural history from the Mayans and Aztecs to serve up a fiesta our customers they will never …
From fiesta-azteca.com


HOW TO MAKE 12 DIFFERENT RECIPES USING LEFTOVER ... - EATING AT …
Quesadillas. Place a tortilla in a skillet over medium high heat. Add cheese, carnitas, salsa & any other veggies you have on hand. and make a delicious quesadilla. Top with more salsa, sour cream, avocado & cilantro! You can also turn this into …
From eatingataltitude.com


SLOW COOKER GREEN CHILE PORK CARNITAS - PALEO, WHOLE 30
1 Tbsp olive oil. 1/2 cup chicken broth. Instructions. Slice and dice up your onion, peppers and garlic. Place your onions into the bottom of a slow cooker. Place your pork roast over the onions and sprinkle with the salt, pepper and cumin. Rub the spices around the pork to coat. Pour the oil over the top.
From fithappyfree.com


CARNITAS DINNER IDEAS - THIS IS HOW I COOK
Cut meat into 1-inch cubes, discarding any that are pure fat. Put pork in a large pot. Add enough water to cover by 1 inch and bring to a boil. Skim foam. Add orange zest, orange juice, garlic, chopped onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and the cloves. Keep at a high simmer.
From thisishowicook.com


PORK CARNITAS (OVEN) RECIPE - DINNER, THEN DESSERT
Preheat oven to 400 degrees and spray a rimmed baking sheet with vegetable oil spray. Remove pork from dutch oven, shred apart in small chunks. Put pork onto the baking sheet, pour about ½ cup of cooking liquid evenly over the pork, and roast for 15 minutes. Add ¼ cup of cooking liquid and roast for 15 minutes.
From dinnerthendessert.com


PORK CARNITAS NACHOS RECIPE- THE CAREFREE KITCHEN
Broil. Broil on low for 2 minutes and turn with tongs. Repeat 3-4 times, or until about 20 percent of the edges of the pork are a little crispy. Continue to add drippings from the slow cooker to keep the meat moistened. Build the nachos and serve. Spread half of the chips in a single layer on a large baking sheet.
From thecarefreekitchen.com


GREEN CHILE CARNITAS ENCHILADAS - THE BEST TRADITIONAL FAMILY RECIPES
Preparation: In a ziplock bag, mix all spices with the pork shoulder cut in two pieces; place in slow cooker; arrange onions around meat. Whisk liquid ingredients, and pour over meat. Slow cook 10 to 12 hours. Shred with forks after cooling. Enchiladas: Ingredients: 2 dozen corn tortillas. 1 chopped onion.
From thebesttraditionalfamilyrecipes.com


COPYCAT CHIPOTLE CARNITAS RECIPE - THE SPRUCE EATS
Transfer the roast to the slow cooker and add the water or stock, bay leaves, juniper berries, and thyme. Cover the slow cooker and cook on high for about 4 1/2 to 5 1/2 hours, or on low for 8 to 10 hours. Remove and discard the bay leaves, juniper berries, and thyme sprigs. Shred the meat and serve in bowls or in tacos or tortillas.
From thespruceeats.com


PORK CARNITAS - DENVER GREEN CHILI
Instructions. Place pork in 6 quart slow cooker and sprinkle with spices. Combine chiles, lime juice and orange juice and add. Cook on low for 8 hours or high for about 4 hours. When done, pork should be easily shreddable. Use two forks to shred pork and save liquid in separate container. Fry shredded pork in skillet to brown edges, adding some ...
From denvergreenchili.com


CRISPY PORK CARNITAS - THE GIRL WHO ATE EVERYTHING
Instructions. Trim the fat from your pork and cut pork into 4-inch cubes. Place in instant pot or slow cooker. Sprinkle pork with the salt, oregano, cumin, chili powder, and pepper. Toss to coat. Pour in the chicken broth, orange juice, lime juice, and …
From the-girl-who-ate-everything.com


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