Fried Crisp Pork with Chile-Peanut Sauce: Carnitas

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions