Fried Crisp Pork with Chile-Peanut Sauce: Carnitas con Salsa Guajillo y Cacahuates Recipe

Name: Fried Crisp Pork with Chile-Peanut Sauce: Carnitas con Salsa Guajillo y Cacahuates
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 4 guajillos, stemmed and seeded; 2 anchos, stemmed and seeded; 5 chile de arbols, stemmed and seeded; 1/4 pound tomatillos, husked; 1 white onion, peeled and quartered; 2 garlic cloves; 3/4 cup roasted peanuts; 2 1/2 cups cups water; 10 bunches thyme; 2 sprigs oregano; 1 medium white onion, quartered; 5 cloves garlic; 2 pounds boneless pork butt diced into 1/2-inch pieces; 2 pounds lard; Warm corn tortillas, as an accompaniment; Sliced radishes, as an accompaniment; Shredded lettuce, as an accompaniment

Servings: persons

2 cups water
4 guajillos, stemmed and seeded
2 anchos, stemmed and seeded
5 chile de arbols, stemmed and seeded
1/4 pound tomatillos, husked
1 white onion, peeled and quartered
2 garlic cloves
3/4 cup roasted peanuts
2 1/2 cups cups water
10 bunches thyme
2 sprigs oregano
1 medium white onion, quartered
5 cloves garlic
2 pounds boneless pork butt diced into 1/2-inch pieces
2 pounds lard
Warm corn tortillas, as an accompaniment
Sliced radishes, as an accompaniment
Shredded lettuce, as an accompaniment

1
For the salsa: In a small saucepot, bring 2 cups of water to a boil.
2
In a cast iron skillet, toast the chiles until they start to smoke and blister.
3
Remove from the pan and place in a bowl and cover with boiling water.
4
In the same cast iron skillet, toast the tomatillo, onion, and garlic until soft and they char a little.
5
Put the soaked chiles, peanuts, onion, tomatillo, and garlic in a food processor with the chile water.
6
Puree until smooth, and season with salt and pepper.
7
For the carnitas: In a large stockpot, heat 2 1/2 cups of water with the thyme, oregano, white onion, garlic, and salt.
8
When it comes to a boil add the diced pork butt and cook covered for 1 hour.
9
Remove and drain.
10
In a large Dutch oven, heat the lard.
11
When lard is smoking, sear the pork to brown all sides.
12
Remove and serve with warm tortillas, guajillo-peanut sauce, radishes, and shredded lettuce.

1060

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups water, 4 guajillos, stemmed and seeded, 2 anchos, stemmed and seeded, 5 chile de arbols, stemmed and seeded, and more.

Yes, Fried Crisp Pork with Chile-Peanut Sauce: Carnitas con Salsa Guajillo y Cacahuates falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fried Crisp Pork with Chile-Peanut Sauce: Carnitas con Salsa Guajillo y Cacahuates

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