Tex-Mex Tonight: Make Chili Verde Con Carnitas Recipe

Name: Tex-Mex Tonight: Make Chili Verde Con Carnitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 - 6 pound pork butt (smaller if bone-out, larger if bone-in); 1/4 cup ground cumin; 1/4 cup chili powder; 1/4 cup salt; 3 tablespoons butter; 3 pounds tomatillos; 5 fresh jalapenos; 1 large sweet onion; 5 cloves garlic; 2 beers (light, like PBR, Rolling Rock, Modelo, et cetera); 2 cups cilantro, loosely packed; juice of 2 limes; 2 tablespoons cumin; 1 tablespoon chili powder; 3 tablespoons salt

Servings: persons

4 - 6 pound pork butt (smaller if bone-out, larger if bone-in)
1/4 cup ground cumin
1/4 cup chili powder
1/4 cup salt
3 tablespoons butter
3 pounds tomatillos
5 fresh jalapenos
1 large sweet onion
5 cloves garlic
2 beers (light, like PBR, Rolling Rock, Modelo, et cetera)
2 cups cilantro, loosely packed
juice of 2 limes
2 tablespoons cumin
1 tablespoon chili powder
3 tablespoons salt

1
Preheat the oven to 325F.
2
Season the pork with cumin, chili powder and salt, place into a heavy-bottomed pot (like a Dutch oven), cover and roast for 4 hours.
3
Meanwhile, roughly chop all the vegetables, heat the butter in a large pot over high heat and saute the vegetables with the rest of the cumin, chili powder and salt until soft (8-10 minutes).
4
Season with salt.
5
Add 2 beers, cover and let simmer for about 3 hours.
6
Turn off the heat, add the cilantro and lime, then blend in the pot with an immersion blender, or in a regular blender in batches (but let it cool a little first).
7
When the pork is done, allow it to cool enough to handle, take it out and use two forks to pull the meat apart into long, ropy strands.
8
Take care to remove any large pieces of fat (or skin) and discard.
9
Stir the shredded pork into the blended chili mixture, bring back to a simmer, and let cook for 15-20 minutes.
10
Serve, garnished with sour cream and cilantro leaves, by itself or on top of rice and beans.

445

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 15 ingredients. The key ingredients include: 4 - 6 pound pork butt (smaller if bone-out, larger if bone-in), 1/4 cup ground cumin, 1/4 cup chili powder, 1/4 cup salt, and more.

Yes, Tex-Mex Tonight: Make Chili Verde Con Carnitas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tex-Mex Tonight: Make Chili Verde Con Carnitas

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