Pork Carnitas With Green Chiles

READY IN: 1hr 30mins
Recipe by Brenda.

A traditional and popular Southwestern dish.

Top Review by flower7

Mmmmmmmmm this is so awesome! The smallest pork shoulder I could get was 4 lbs. and I thought it was boneless but as it turned out, there was a bone. So I probably had about 3.5 lbs after trimming. I used one extra large onion and a 7 oz can of chiles. I didn't measure the s&p, just sprinkled some on each batch as I browned the pork (had to do 4 batches). The only real change I made was to add 1 cup water along with the 1 cup chicken broth as I was afraid there wouldn't be enough liquid. It came up to just below the top of the meat and onions with the water. I now have some lovely pork/chicken broth which will be great in some soup. The meat itself is outstanding, especially in a tortilla with tomato, cheese & sour cream. Thanks *so much* for sharing this recipe!

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees F.
  2. 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).
  3. 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.
  4. Repeat with remaining pork cubes, salt and black pepper, adding more oil if necessary.
  5. Drain drippings from pot.
  6. Heat remaining 1 tablespoon oil in the same pot over medium heat. Cook onion in hot oil until tender.
  7. Stir in undrained chiles and garlic; cook for 2 minutes.
  8. Return pork to pot. Add chicken broth.
  9. Cover and put in oven to bake for 1 hour.
  10. Serve pork in tortillas topped with Cheddar cheese, tomato and sour cream if desired.

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