Anita's Braised Carnitas Dinner Fiesta
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 403.0
- Total Fat: 13.1 g
- Cholesterol: 89.6 mg
- Sodium: 283.7 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 8.0 g
- Protein: 37.3 g
View full nutritional breakdown of Anita's Braised Carnitas Dinner Fiesta calories by ingredient
Introduction
Rich tender pork carnitas served with fresh sweet onion, cilantro, roast green chiles and lime in fresh corn tortillas make a flavorful dinnertime fiesta. Very healthful recipe Rich tender pork carnitas served with fresh sweet onion, cilantro, roast green chiles and lime in fresh corn tortillas make a flavorful dinnertime fiesta. Very healthful recipeNumber of Servings: 8
Ingredients
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2.5 lb trimmed pork shoulder
2 tbsp olive oil
2 tbsp chili powder
1 tsp adobo powder
2 cups water
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4 anaheim chiles roasted and skinned
1/2 red pepper finely diced
1/2 large sweet onion finely chopped
2 cloves fresh grated garlic
2 limes
1 bun fresh cilantro
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18 corn tortillas
Directions
roast anaheim chilis in hot grill or 450 degree oven reserve in bowl tightly covered with plastic wrap. let steam for 5 min then skin and finely dice.
chop onion finely
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Heat 2 tbsp olive oil in stock pot. add 1/4 or chopped onion stir and add pork shoulder
add chili powder and adobo powder sear and blacken pork in spices. Add diced anaheim chili and 2 cups water and cover. Simmer on low heat for 5-6 hr. remove pork from pot separating meat with a fork. chop roughly. continue to simmer liquid add agave nectar and reduce liquid to 1/4th volume. place pork and simmering liquid in serving bowl.
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chop cilantro finely, place cilantro and remaining onion in serving bowl mix with finely diced red pepper and the juice of 1 lime. cut remaining lime into wedges. Steam corn tortillas. serve each taco layered with pork, onion and cilantro and a lime wedge. Enjoy.
Number of Servings: 8
Recipe submitted by SparkPeople user RIVERSTONEANNIE.
chop onion finely
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Heat 2 tbsp olive oil in stock pot. add 1/4 or chopped onion stir and add pork shoulder
add chili powder and adobo powder sear and blacken pork in spices. Add diced anaheim chili and 2 cups water and cover. Simmer on low heat for 5-6 hr. remove pork from pot separating meat with a fork. chop roughly. continue to simmer liquid add agave nectar and reduce liquid to 1/4th volume. place pork and simmering liquid in serving bowl.
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chop cilantro finely, place cilantro and remaining onion in serving bowl mix with finely diced red pepper and the juice of 1 lime. cut remaining lime into wedges. Steam corn tortillas. serve each taco layered with pork, onion and cilantro and a lime wedge. Enjoy.
Number of Servings: 8
Recipe submitted by SparkPeople user RIVERSTONEANNIE.