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Carnitas with Chile Verde
Braised Country Pork Ribs with Green Chile Sauce |
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4-5 lb country style pork ribs
3 cloves garlic, smashed
1 tsp. cumin seed
1 tsp. coriander seed
1 Tbls. chili powder or chipotle chili powder
salt, pepper, paprika, water
For the Chile Verde:
3 4oz. cans diced green chiles
1 4oz. can diced jalepenos
1/2 lb. diced pork
2 Tbls. olive oil
1/2 medium onion, diced
2 cloves garlic, minced
1/4 cup flour
1 can chicken broth
1/4 tsp. cumin
1/4 tsp. ground coriander
1 tsp chili powder
salt, pepper, water
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Arrange pork ribs in roasting pan and season with salt, pepper, paprika, chili powder. Add enough water to cover and the coriander, cumin and garlic. Cover tightly with foil and bake in 325 degree F. oven for 3-3 1/2 hours until meat is falling off the bones and fork tender. Remove meat to cutting board and allow to rest until cool enough to handle.
Reserve about 1 1/2 cups of liquid.
Remove bones and fat and cut meat into chunks, return to roasting pan and pour enough liquid in to cover the bottom of the pan. Place in 400 degree F. oven for 10-15 minutes until meat starts to brown and crisp on top.
Serve with chile verde, tortillas, pinto beans and garnish with pico de gallo, avocado slices and shredded cheese.
Chile Verde:
Brown pork cubes in olive oil over medium high heat. Reduce heat and add onions and garlic.
Stir in flour and cook for 1-2 minutes. Add green chiles, turning heat back to medium high and cook for another 1-2 minutes.
Slowly add chicken broth and bring to a boil, add seasoning and lower heat to simmer. If sauce it too thick, add water as needed.
Add jalapeno to taste, start with 1 -2 tsp. and add more according to taste. Simmer for 30 minutes to 2 hours, adding water as needed.
Variation: add one can diced tomatoes or mild Rotel if you like, it will cut the heat a little. Even with tomatoes this is still green chile as red chile is made with dried chile pods or chile powder and does not have tomatoes.
Pinto Beans:
Soak 2 cups pinto beans overnight.
Drain, cover with cold water in large pot, bring to a boil, reduce heat to simmer, let simmer for 2 hours until beans are tender.
Add 1/2 cup diced onion, 1-2 tsp. salt, black pepper to taste.
Continue simmering for 2-3 hours until broth is very thick, adding a small amount of water if needed, adjust seasonings if needed.
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Preparation Time: 4 hours |
Serves: 8 |
| Recipe Origin: United States |
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Submitted by: |
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Denverdoni
Colorado
United States |
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| This recipe has been viewed 9775 times. |
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