Green Chile Carnitas Tacos
Ingredients:
2 1/2 lbs. pork shoulder
2 tsp. coarse kosher salt
2 tsp. ground cumin
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. Mexican oregano
1 tsp. onion powder
1/2 tsp. black pepper
juice of 1 lime
juice of 1 orange
1 cup chicken broth
1 cup Santa Fe Ole Hatch Green Chile
Directions:
Cut pork shoulder into 4 inch chunks and place in a large bowl
In a small bowl, combine spices. Rub spices onto the pork until well coated
Add lime juice, orange juice, chicken stock and green chile to pressure cooker
Add pork and cook on high for 40 minutes. Let the pressure naturally release for 15 minutes
Open the lid and shred the meat with 2 forks.
To crisp up the carnitas, transfer the meat to a large baking tray with about 1/2 cup of the cooking juices
Place under the broiler 5 minutes, stir and broil 5 more minutes
To assemble tacos, fill flour or corn tortillas with carnitas
Top with crumbled queso fresco, diced onions and cilantro
Click here for Santa Fe Ole Hatch Green Chile
2 1/2 lbs. pork shoulder
2 tsp. coarse kosher salt
2 tsp. ground cumin
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. Mexican oregano
1 tsp. onion powder
1/2 tsp. black pepper
juice of 1 lime
juice of 1 orange
1 cup chicken broth
1 cup Santa Fe Ole Hatch Green Chile
Directions:
Cut pork shoulder into 4 inch chunks and place in a large bowl
In a small bowl, combine spices. Rub spices onto the pork until well coated
Add lime juice, orange juice, chicken stock and green chile to pressure cooker
Add pork and cook on high for 40 minutes. Let the pressure naturally release for 15 minutes
Open the lid and shred the meat with 2 forks.
To crisp up the carnitas, transfer the meat to a large baking tray with about 1/2 cup of the cooking juices
Place under the broiler 5 minutes, stir and broil 5 more minutes
To assemble tacos, fill flour or corn tortillas with carnitas
Top with crumbled queso fresco, diced onions and cilantro
Click here for Santa Fe Ole Hatch Green Chile
