Porkcarnitaswithgreenchiles Recipes

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

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.

PORK CARNITAS WITH GREEN CHILES

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.

PORK LOIN WITH GREEN CHILES

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.

PORK CARNITAS

Steps:

• Cut the pork into 1/2 inch cubes.
• Place in stock pot with garlic, oregano, bay leaf, wine, salt and pepper.
• Bring to a boil over medium heat, stirring occaisionaly.
• Partially cover and cook BARELY SIMMERING for 2 hours.
• Remove the cover and add 1/2 c water.
• Increase the heat back to med-high and continue cooking, stirring frequently, until the pork is very soft and shreds easily.
• Watch carefully, so that it doesn't burn.
• Remove bay leaf, and stir meat vigorously to shred meat.
• Serve in warm tortillas, topped with sour cream, tomatoes, and guacamole.

PORK CARNITAS WITH CARAMELIZED ONIONS AND CHIPOTLE

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.

ARIZONA CARNITAS WITH GREEN CHILES

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.