Carnitas De Cerdo

RH Staff

Yield: 4 servings.

CARNITAS:
1-lb. pork butt, cut into 1"pieces
2 cups water
1 bay leaf
6 cloves garlic, peeled
1 small onion, peeled and chopped
to taste, salt and pepper
8 small corn tortillas
for garnish, chopped onion
for garnish, chopped cilantro

SALSA FOR CARNITAS:
1 small onion, peeled and chopped
10 pasilla chiles, cleaned and deveined
11/2 cups beef broth, divided
3 Tbsp. olive oil
2 cloves garlic, peeled

For Carnitas: Place pork, water, bay leaf, garlic, onion, salt and pepper in a medium saucepan over medium heat. Cook until all of the water has evaporated. Turn heat to low and continue to cook until the pork is crisp on the outside surface. Remove pork from pan, drain on paper towel and cool completely. Shred pork with tines of two forks and reserve.

For Salsa: In a comal or sautè pan over medium heat, toast onions and chiles until caramelized but not browned, about 5 minutes. In a medium saucepan over high

heat, bring 1 cup beef broth to simmer. Remove from heat and add toasted onions and chiles. Let steep for 20 minutes or until peppers are very soft and pliable. Place onion/chile/beef broth mixture in a food processor or blender, add olive oil and garlic and purèe until smooth. If mixture is too thick to blend, add remaining half-cup broth, a tablespoon at a time, until mixture will blend.

To serve: Toss pork shreds in a small amount of the purèed pasilla chili salsa mixture. Place pieces of pork over warm tortillas, sprinkle with chopped onions and cilantro and serve with fresh guacamole, remaining pasilla chili salsa and/or salsa fresca.

Recipe Provided By: Chef Martin Rios, The Old House Restaurant at the El Dorado Hotel, Santa

Photo Credit: National Pork Board

Fe.