Arizona Carnitas With Green Chiles

Arizona Carnitas With Green Chiles

7

"Spice up meal times with this traditional and popular Southwestern dish. Shoulder meat is best cooked for longer period of time to make tender. Set the table so that everyone can create their own tortilla-filled meal."
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Ingredients

servings 487 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 29.6 g
  • 45%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 683 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oven to 350 degrees F.
  2. Heat 2 tablespoons of the oil in ovenproof heavy large covered pot over high heat. 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.
  3. 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.
  4. Cover and bake for 1 hour. Serve pork in tortillas topped with Cheddar cheese, tomato and sour cream if desired.
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Footnotes

  • * This recipe is perfect for pork shoulder, but any economical cut will work well.

Reviews

7
  1. 7 Ratings

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Most helpful positive review

This recipe is just what it appears to be, a very good basis for several dishes. It isn't meant to be eaten straight, use it as a basis for tacos, burritos,enchiladas or (my favorite) quesadill...

Most helpful critical review

The canned green chillis didn't work for me. The flavor lacked that fresh character and the color wasn't too appetizing. Switching to fresh chillis and adding some late in the game may help. Exp...

This recipe is just what it appears to be, a very good basis for several dishes. It isn't meant to be eaten straight, use it as a basis for tacos, burritos,enchiladas or (my favorite) quesadill...

The canned green chillis didn't work for me. The flavor lacked that fresh character and the color wasn't too appetizing. Switching to fresh chillis and adding some late in the game may help. Exp...

did in crockpot for nine hours on low. Instead of adding green chilies, I added a can of petite diced tomatoes with green chilies & doubled the garlic - DELISH!!! thanks for sharing :)

Delicious recipe! Other reviewers nailed it when they said move it to a skillet add more chili powder, cumin, and oregano. Yum!

very good! I followed the recipe fairly closely, added extra garlic , and medium heat Pace green taco salsa instead of broth, because i didn't have any broth.

Love this recipe. I make it all the time. An all time favorite...wouldn't change a thing.

Pretty good. Bf and I both liked it; bf ate seconds. I used already shredded and cooked pork in this recipe bc that's what I had. Very easy and although it's not quick, it's a nice meal. I'v...