Green Chile Carnitas
Serves 6-10 / Prep TIme: 10 mins / Cook Time: 2 hours +/-
Elevate your meal with the robust and savory flavors of Green Chile Carnitas, a delightful twist on the traditional Mexican favorite. These tender, slow-cooked pork carnitas are infused with the smoky heat of green chiles, creating a dish that is both rich and complex. Perfect for tacos, burritos, or simply served with rice and beans, Green Chile Carnitas are versatile enough for any occasion. The melding of succulent pork and vibrant green chile makes this recipe a standout, and always has everyone coming back for more. And the best part? It's 95% hands off - you just get the meat prepped and then the oven does the rest of the work!
Ingredients
- 1 3- to 3-1/2 pound boneless pork butt roast, cut into 2-inch chunks
- 3 tablespoons all-purpose meat rub
- 1/4 cup vegetable oil
- 1 bottle Cookwell & Co. Two-Step Green Chili Stew Mix
- Salt & pepper for seasoning
Directions
- Preheat oven to 325 degrees.
- Season the chunks of meat with the meat rub; set aside.
- Heat the oil in a large Dutch oven over medium-high heat. When the oil is shimmering hot, add the meat chunks in batches.
- Cook to sear the meat until all sides are well browned, turning often. Set aside and repeat until all meat has been seared.
- Carefully drain off all fat from the pot.
- Pour Green Chile Stew mix over pork, cover with lid, place in oven and cook for 2 hours +/- or until fork tender. (Stir and check tenderness at 1 hour).
- Serve the Green Chile Carnitas with warm tortillas, diced onion, cilantro, and a squeeze of lime.