Salsa Verde Carnitas

Name: Salsa Verde Carnitas
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 avocado, peeled, seeded, and chopped; 0 heads cabbage, very thinly sliced; 710 milliliters chicken stock; 1 leave Chopped cilantro for garnish; 2 teaspoons coriander seeds; 12 corn tortillas, heated and softened; 6 servings Crema fresca, crema Mexican, or sour cream; 2 teaspoons cumin seeds, toasted; 118 milliliters crumbled Cotija Mexican farmer; 118 milliliters chopped fresh cilantro; 1 teaspoon olive oil; 1 onion, chopped; 1 Tbsp chopped fresh oregano (or 1 teas dried); 2 kilograms pork butt (pork shoulder); 473 milliliters salsa verde, bottled, canned, or homemade; 6 servings Salt; 6 servings Salt and pepper; 1 teaspoon seasoned rice vinegar (if you only have unseasoned, add 1/4 tsp of sugar to it)

Salsa Verde Carnitas might be a good recipe to expand your hor d'oeuvre recipe box. One serving contains 678 calories, 60g of protein, and 29g of fat. This recipe covers 44% of your daily requirements of vitamins and minerals. This recipe serves 6. Plenty of people really liked this Mexican dish. Head to the store and pick up seasoned rice vinegar, onion, cumin seeds, and a few other things to make it today. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 3 hours and 30 minutes. Salsa Verde Carnitas, No-Waste Tacos de Carnitas with Salsa Verde, and Carnitas and Avocado-Plantain Rice with Tomatillo Salsa Verde + 15% off @FluentCity are very similar to this recipe.

Ingredients

Servings:

avocado, peeled, seeded, and chopped 0heads

cabbage, very thinly sliced 710milliliters

chicken stock 1leave

Chopped cilantro for garnish 2teaspoons

coriander seeds 12

corn tortillas, heated and softened 6servings

Crema fresca, crema Mexican, or sour cream 2teaspoons

cumin seeds, toasted 118milliliters

crumbled Cotija Mexican farmer 118milliliters

chopped fresh cilantro 1teaspoon

olive oil 1

onion, chopped 1Tbsp

chopped fresh oregano (or 1 teas dried)2kilograms

pork butt (pork shoulder)473milliliters

salsa verde, bottled, canned, or homemade 6servings

Salt 6servings

Salt and pepper 1teaspoon

seasoned rice vinegar (if you only have unseasoned, add 1/4 tsp of sugar to it)

Recommended wine: Sparkling Rose, Sparkling Wine

Dipping Sauce works really well with Sparkling rosé and Sparkling Wine. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Ruffino Sparkling rosé. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 13 dollars per bottle.