Saturday, April 7, 2012

Carnitas with Houston-Style Green Salsa

My BFF sent me this cookbook that I wanted to wait until the offspring was here to make. So, in comes the son and we attack the recipes in the Homesick Texan.

First the Houston-Style Green Salsa.

Take all of this:

and put it in the Vitamix and make:

So, first peel the tomatillos.

And place them in boiling water for 5 minutes to soften them up:

Also, the serrano chiles must have the seeds removed.

Since I use a Vitamix, I don't worry about chopping things up too much. This salsa takes:

3/4 lb of tomatillos
1 avocado, peeled and pitted
2 serrano chiles, stems and seeds removed.
4 cloves garlic
1 tablespoon or so of lime juice
1/4 cup cilantro
Salt to taste.

Add cayenne pepper to taste as well.

The carnitas are very easy. You need:

3 pounds boneless pork shoulder, cut into 2-inch cubes
1/2 cup orange juice
1/4 cup lime juice
4 cloves garlic
1 teaspoon ground cumin
1 teaspoon salt

Place the pork in a large Dutch oven, add the orange juice, lime juice, garlic, cumin, salt and enough water to barely cover the meat.
Bring to a boil and then turn the heat down to simmer uncovered for 2 hours. Do not touch!

After two hours, it looks like this:
Turn the heat up to medium-high, and cook uncovered for about 45 minutes, stirring occasionally untill all liquid has evaporated. During this time period it looks like:

Then, the pork fat starts to render. Brown all the pork on all the sides - then it is ready. Add salt to taste. Serve with sliced avocado, the Houston-style green salsa and chopped cilantro.

This was a good Texas wine to serve with it. BE SURE TO READ ALL THE LABEL ON THE BACK!!!


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