Very good, & even though I did not make it exactly as directed I do feel comfortable with the 1 star deduction. I'd made carnitas the day before so I started out with roasted, browned pork seasoned with garlic powder, cumin, mexican oregano, salt & pepper along with a liitle bit of chicken broth that was already with the meat in hopes of moistening it up a bit. So to THAT I added 1/2 onion & 3 cloves of garlic - sauteed, four 7oz, cans of Herdez salsa verde, & 1 can of original Ro-Tel tomatoes. I allowed this to simmer, uncovered, for 1 hour so the flavors could permeate the already cooked pork meat & also to reduce the sauce. I definitely did not need to add any jalapenos as this was plenty spicy for us, & four cans of salsa verde were more than enough. Next time I may even reduce salsa to 3 cans & add more chicken broth.
So you see, I deducted the star because I can tell it wouldn't have enough flavor without the extra herbs & spices, & I definitely believe browning the meat contributes additional depth of flavor, & the chicken broth lets you keep the chile verde flavor, just not quite as concentrated.
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Very good, & even though I did not make it exactly as directed I do feel comfortable with the...