Salsa Verde Carnitas
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Ingredients
-
3 12 lbs
pork butt
(shoulder)
-
2 cups
salsa verde
(bottled canned or homemade)
-
1
onions
(chopped)
-
3 cups
chicken stock
-
2 tsps
cumin seeds
(toasted)
-
2 tsps
coriander seed
-
1 tbsp
fresh oregano
(chopped, teas dried)
-
12 cup
fresh cilantro
(chopped)
-
salt
-
14
corn tortilla
(heated and softened)
-
14 head
cabbage
(thinly sliced)
-
1 tsp
olive oil
-
1 tsp
seasoned rice vinegar
(unseasoned add 14 teaspoon of sugar)
-
salt
-
pepper
-
1
avocado
(peeled seeded and chopped)
-
12 cup
monterey jack cheese
(crumbled cotija mexican farmer s cheese or some grated)
-
fresca
(crema, crema mexican or sour cream)
-
1 leaf
chopped cilantro
(garnish)
Preparation
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