Salsa Verde Carnitas

  • Origin :
  • Recipe Type :
  • Preparation Time : 10m
  • Cooking Time : 03h 30m
  • Diet Type : A BloodType
  • Properties : High carb, No chicken, No grains, No oil, High fat, Whole grains, Complex carbs, No glutten, High sodium, High protein, No sugar, No dairy

Ingredients

  • 3.5 lb Pork
  • 2 Cup Salsa Verde
  • 1 Onion
  • 3 Cup Chicken Stock
  • 2 Tsp Cumin Seeds
  • 2 Tsp Coriander Seeds
  • 1 Tbsp Oregano
  • 0.5 Cup Cilantro
  • 1 Salt
  • 16 Corn Tortillas
  • 0.25 Head Cabbage
  • 1 Tsp Olive Oil
  • 1 Tsp Rice Vinegar
  • 1 Salt
  • 1 Avocado
  • 1 Whole Crema Fresca
  • 0.33 Tbsp Crema Mexican


Directions

1 Fill A Large 10-12 Quart Stockpot With 5 Quarts Of Water. Set On Heat To Bring To A Boil While You Proceed With The Next Steps. 2 Remove And Discard The Stems, Seeds, And Large Veins From The Chili Pods. Heat A Cast Iron Pan On Medium High And Lightly Roast The Chili Pods For A Couple Minutes, Until They Begin To Soften. Do Not Let Them Burn. While The Chilies Are Heating, Bring A Medium Pot With 3 Cups Of Water To A Boil. Once The Chiles Have Softened, Submerge Them In The Pot With The 3 Cups Of Hot Water, Cover The Pot And Remove From Heat. Let The Chiles Soak In The Hot Water For 15 To 20 Minutes. 3 Heat A Tablespoon Or Two Of Olive Oil (Enough To Coat The Bottom Of The Pan) In A Large Saut

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