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Salsa Verde Carnitas

Salsa Verde Carnitas

  • Ingredients 23 Count
  • Nutrition . . . Calories
  • Directions . . . Minutes

6 servings

Ingredients

imperial units us metric
  • 31/2 lbs pork butt (pork shoulder)
  • 2 cups salsa verde (bottled, canned, or homemade)
  • 1 onion (chopped)
  • 3 cups chicken stock
  • 2 tsps cumin seed (toasted)
  • 2 tsps coriander seeds
  • 1 tbsp fresh oregano (chopped, or 1 teas dried)
  • 1/2 cup chopped cilantro fresh
  • salt
  • 16 corn tortillas (heated and softened)
  • 1/4 head cabbage (very thinly sliced)
  • 1 tsp olive oil
  • 1 tsp seasoned rice wine vinegar (if you only have unseasoned, add 1/4 teaspoon of sugar to it)
  • pepper
  • salt
  • 1 avocado (peeled, seeded, and chopped)
  • 1/2 cup cotija (crumbled, Mexican farmer's cheese, or some grated Monterey Jack cheese)
  • fresca
  • fresca
  • sour cream
  • crema mexican
  • crema mexican
  • coriander leaf (Chopped, for garnish)

Directions

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Tastes

salty
savory
sour
bitter
sweet
spicy

Comments

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