CHILIS PORK CARNITAS TACOS RECIPE RECIPES

Steps:

• For the carnitas, cut the pork into 2 1/2- to 3-inch chunks. In a large bowl, mix the spices. Add the pork and toss in the spice blend. Season the meat with 2 teaspoons salt and 1 teaspoon pepper.
• In a large Dutch oven, heat 3 tablespoons oil, three turns of the pan, over medium. Add the pork and cook, turning often, until light to medium brown on all sides, about 6 minutes. Transfer to a large plate.
• Add 1 tablespoon oil to the Dutch oven. Add the onion, bay leaf, and cinnamon stick; season. Cook, stirring often, until the onion is slightly softened, about 6 minutes. Juice the orange and 2 of the limes; add juices to the Dutch oven, scraping to loosen browned bits. Add the beer, garlic, jalapeños, and orange zest. Return pork to the Dutch oven. Bring to a simmer over medium-high. Cover and cook over low for 2 hours, turning pork halfway through. Uncover, add 1 cup of water, and continue to cook, turning pork occasionally, until the meat is fork-tender and the sauce thickens, 30 minutes to 1 hour more, adding more water halfway through if liquid gets too low.
• Arrange a rack in the middle of the oven and preheat the broiler to high. Transfer the meat to a large plate, then remove the orange zest, bay leaf, and cinnamon stick. Using forks, shred the pork, then toss it with the sauce. Transfer the pork to a large rimmed baking sheet lined with foil, spreading the pork in an even layer. Broil the meat until slightly crispy on top and at the edges of the pan. Transfer the meat to a large shallow dish.
• For the salsa, arrange a rack in the top third of the oven. On a large rimmed baking sheet lined with foil, arrange the tomatillos, onion, and garlic. Broil, turning the baking sheet occasionally, until the tomatillos and onions are charred and blistered, 10 to 15 minutes. When cool enough to handle, peel the garlic. In a food processor, blend the Hatch chiles, tomatillos, onion, garlic, cilantro, oregano, honey, cumin, and lime juice until it reaches the desired consistency for salsa. Season with salt and transfer to a bowl.
• Wrap charred tortillas in a cloth napkin to keep them warm. Cut the remaining lime into wedges. Serve the carnitas with the tortillas, radishes, cilantro, seasoned onions, pickled jalapeños, and lime wedges.

Steps:

• Heat oven to 350 degrees F.
• Heat 2 tablespoons of the oil in an ovenproof, heavy, large covered pot over high heat.(If you don't have a large pot that goes from stovetop to oven, simply prepare on stovetop, and then transfer to a covered casserole before baking).
• Add half of the pork cubes; sprinkle with half of the salt and half of the black pepper. Cook pork until starting to brown, stirring often. Remove pork.
• Repeat with remaining pork cubes, salt and black pepper, adding more oil if necessary.
• Drain drippings from pot.
• Heat remaining 1 tablespoon oil in the same pot over medium heat. Cook onion in hot oil until tender.
• Stir in undrained chiles and garlic; cook for 2 minutes.
• Return pork to pot. Add chicken broth.
• Cover and put in oven to bake for 1 hour.
• Serve pork in tortillas topped with Cheddar cheese, tomato and sour cream if desired.