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Green Chile Carnitas

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Green chili carnitas are the perfect combination of two of my favorite delicacies. It’s hard to come up with a better combo than pork and green chilies in your head.

The carnitas are cooked until they melt in your mouth. Roast at high temperature until edges are caramelized.

green chilli pork on a baking sheet

green chili carnitas

A deliciously seasoned pork carnitas is something you make as often as you can. Carnitas are delicious on their own, but they’re the star of so many dishes, from salads to tacos, enchiladas, burritos, and countless other meals.

Crispy pork makes the most delicious tacos. Topped with cilantro, onion, cheese, lime and pico de gallo, the meat is already flavorful and perfect.

The great thing about this recipe is that you can use pork shoulder or pork belly. I love finding them at the grocery store and turning them into all kinds of carnitas.

My usual go-to recipe for carnitas is unique because it doesn’t use traditional Mexican spices and is deliciously seasoned with citrus, onions, salt and pepper.

Pork on sheet pan with black and white towel

green chili pork

To make this recipe you will need the following ingredients:

  • Boneless pork shoulder loin or butt roast
  • onion
  • ground cumin
  • granulated sugar or garlic powder
  • kosher salt
  • freshly ground black pepper
  • chopped green chilli
  • chicken stock soup
  • a wedge of lime for serving
  • fresh cilantro for serving
green chili pork

Start by cutting large roasts into 3- to 4-inch-sized chunks. Portions are also cooked in a short time.

dutch oven carnitas

It really starts with one simple step: dump all the ingredients into the pot with the pork loin. After that, simmer the ingredients over medium to high heat.

Place the covered pan or dutch oven in a preheated 300°F oven. Then walk for 2 hours. After 2 hours, return to the oven and you’ll see chunks of pork that have crumbled tenderly with a fork.

Resist the urge to shred pork. Instead, use a slotted spoon or tongs to carefully transfer the pork to a foil-lined baking sheet.

Before Grilled Pork and Green Pepper

pork dutch oven

Preheat the oven and bake. Reduce the amount of liquid remaining in the pan by placing it on high heat on the stove. You want everything to thicken and cook until the remaining cup is about 1 cup.

When the water content is low, pull out the pork from one block into 3 to 4 equal pieces. Place those pieces in the liquid and stir slightly to coat.

Return the coated green chili pork to the baking sheet. Bake pork chunks for 6 to 8 minutes or until slightly crispy on the outside.

Once removed from the oven, the pork is ready to serve. At this point, it’s always impossible to resist sneaking one or two out of the pot.

Pork bite on sheet pan
How to use the freezer

To do this ahead of time, skip the baking step. After a quick soak in liquid, green chili pork is sometimes frozen in one-pound packages for future use.

When eating pork, defrost it in the refrigerator and spread it on a baking sheet in the oven until crisp.

Crispy pork carnitas on a baking sheet

Pulled pork or carnitas in a Dutch oven or slow cooker are a perfect meal on their own or as an ingredient in your favorite recipes.

Infused with southwestern spices, this green chile pulled pork is cooked in a Crock-Pot. The pork remains surprisingly moist and juicy, and the flavors are great together.

I’ve been using the oven-baked pulled pork carnitas recipe for about 7 years to make carnitas, and it’s truly amazing how they do it too.

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Serving: Ten

prevent the screen from dimming

  • Align the oven rack with the bottom center of the oven. Preheat oven to 300°F. Combine all ingredients in a Dutch oven or large pot with an oven-safe lid. Bring the pot to a boil over medium-high heat. Once the pan is simmering, transfer the covered pan to the oven and cook until the meat is fork tender and almost falling apart, about 2 hours.

  • Remove the pan from the oven, preheat the oven and bake. Remove the meat from the pan using a slotted spoon or tongs and place on a large foil-lined baking sheet. Place the pot on the stove over high heat for about 10-20 minutes. Boil until the liquid thickens and becomes syrupy. There should be about 1 cup of liquid left in the pot.

  • While the liquid boils down, using tongs or a pair of forks, very gently pull each piece of pork into 3 to 4 pieces. Be careful not to loosen the pork too much at this time. When the soup becomes thick and syrupy, remove it from the heat and return the pork and the soup to the pot. Gently place the pieces into the liquid so they don’t fall apart any further.

  • Return the coated pork to the baking sheet, spreading just one layer across the pan. Return the baking sheet to the oven on the same bottom center shelf. Bake until meat is golden brown and edges are slightly crispy, 6 to 8 minutes.

  • Remove from oven and use tongs or a large spatula to flip each piece. Return the skillet to the oven and cook on the other side until browned on both sides and crisp on the edges, 6 to 8 minutes. Squeeze lime, sprinkle with coriander, if desired, and serve warm.

calorie: 248kcal · carbohydrates: 3g · protein: 42g · obesity: 7g · saturated fat: 2g · Polyunsaturated fat: 1g · Monounsaturated fat: 3g · Trans fat: 0.03g · cholesterol: 110mg · sodium: 421mg · potassium: 751mg · fiber: 0.5g · sugar: 1g · Vitamin A: twenty twoIU · Vitamin C: 6mg · calcium: twenty fourmg · iron: 2mg

green chili carnitas

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