Mexican Food Recipes

This is a fairly simple Mexican carnitas dish, which literally translates to “little meats”. This recipe uses braised chunks of pork shoulder and yields 4 servings.

Ingredients:

• 1 1/2 lbs of boneless pork shoulder, cut into 1 inch chunks
• 1 large onion, thinly sliced
• 2 fresh jalapeno peppers, seeded and chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 4-6 warm tortillas
• shredded cheese, diced tomatoes, diced avocados, diced onions, and sour cream for serving
• salt and pepper to taste

Directions:

1. Preheat oven to 350F/180C.
2. In a large skillet over medium heat, heat the oil. Sprinkle pork chunks with salt and pepper and add to skillet cooking in batches until well browned on all sides.
3. Transfer each finished batch to over casserole with a tight-fitting lid.
4. Discard skillet of all oil except for 1 tablespoon, and cook sliced onion for about 5 minutes or until softened.
5. Add garlic and jalapeno peppers and continue cooking for another 2 minutes.
6. Add chicken broth to pork chunks in casserole, mixing to cover and put lid on.
7. Place dish in oven and cook for about 1 1/2 to 2 hours or until the meat is fork tender, mixing twice in between. If all liquid has evaporated before the meat has cooked, you may add up to 1/2 cup of water.
8. Remove dish from oven and scoop the carnitas into warm tortillas.
9. Add your choice of toppings on top and serve.

ENJOY!

Related posts:

1. Pork with Roasted Peppers and Potatoes
2. Carne Con Chilies
3. Mexican Posole Stew
4. Cottage Cheese Chicken Enchiladas
5. Mexican Beef Casserole