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Salsa Verde Carnitas

Salsa Verde Carnitas
  • Category

    Dinner

  • Cusine

    Mexican, Mexican and Tex Mex

What do you need?
How to make?

Ingredients

3 1/2 pounds pork shoulder, trimmed of excess fat chunks

2 cups tomatillo salsa verde, bottled or homemade

1 1/2 cups chopped onion

3 cups chicken stock

2 teaspoons whole cumin seeds

2 teaspoons coriander seeds

1 teaspoon dried oregano

1 bunch cilantro, roughly chopped, stems and tender leaves

Salt

12 to 16 corn tortillas, heated and softened

1/4 head of cabbage, very thinly sliced

1 teaspoon seasoned rice vinegar

Salt and pepper

1 avocado, peeled, seeded, and chopped

1/2 cup crumbled Cotija Mexican farmer\'s cheese, or some grated Monterey Jack cheese

Crema fresca, crema Mexican, or sour cream

Chopped cilantro leaves for garnish

Directions

Put the pork, salsa verde, chopped onion, chicken stock, cumin seeds, coriander seeds, and oregano in a large, thick-bottomed pot, and heat on high heat. Bring to a boil, and reduce heat to a low simmer. Cover and simmer until meat pulls away easily with a fork, about 3 hours.

Preheat oven broiler. Remove meat from the pot and put into a roasting pan. With 2 forks, tear the meat into large shreds, spreading them out in an even layer in the roasting pan. Put pan on the top rack of the oven. Broil for 5 to 10 minutes until edges and some parts are brown and crispy.

While the meat is browning in the oven, skim the fat from the liquid in the large pot. Heat the pot on high and vigorously boil the remaining liquid, stirring, until reduced to 2 1/2 cups, several minutes.

Return the meat to the pot with the liquid. Stir in chopped cilantro. Season with salt. Serve with heated and softened corn tortillas , diced avocado, crumbed Cotija or grated Monterey jack cheese, sour cream , and seasoned cabbage slaw. Seasoned Cabbage Slaw Place thinly sliced cabbage in a medium sized bowl. Sprinkle with seasoned rice vinegar, salt and pepper. You can substitute white vinegar or apple cider vinegar for the rice vinegar, if you do, sprinkle on some sugar to help balance the acidity of the vinegar. Toss. Adjust seasonings. Let sit for 10 minutes for the cabbage to absorb some of the dressing.