Recipe by Miss Annie
I got this delicious and tasty and easy recipe from the Abilene Chuckwagon Cook-Off. Romaldo was the "cookie" from one of the large ranches in that area. I have used this recipe so often, it is one of my favorite tried and true. It re-heats well and freezes very well.
Top Review by Annie Tenorio
I am from the Philippines and currently going out with a hispanic man. I don't know any hispanic recipes at all so I thought I try some recipes from the web and found this one. It was very good, delicious, tasty. I felt so proud of myself seeing his whole family were eating the carnitas. It was just a matter of minutes when they finished all 4 pound of my homemade carnitas. Thank you very much. I owe it all to you. Rhea Tenorio
- 3 -4 lbs chuck roast
- 2 cans green chilies, chopped
- 2 tablespoons chili powder (pref. New Mexico)
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon ground cumin
- 2 cloves garlic, minced
Directions See How It's Made
- Place roast on heavy duty foil.
- Combine all the rest of the ingredients, and spread on top of the roast.
- Seal foil securely and place in roasting pan.
- Bake at 300 degrees F for 3-1/2 to 4 hours (meat should be so tender it falls apart).
- Use 2 forks and shred roast while still warm.
- For each serving, spoon meat on a hot flour tortilla.
- Serve with guacamole and salsa and extra onions (opt).