Arizona Carnitas With Green Chiles

Pork
Arizona Carnitas With Green Chiles
0
13
130
90

Ingredients

2 1/2 pounds boneless blade pork roast (cut into bite-size pieces)
3 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 yellow onion (large, cut into thin slivers)
4 ounces diced green chilies (undrained)
2 cloves garlic (minced)
1/2 cup chicken broth
flour tortillas
flour tortillas
corn tortillas
cheddar cheese (shredded)
tomatoes (chopped)

Directions

1Heat oven to 350 degrees F. 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. 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. Cover and bake for 1 hour. Serve pork in tortillas topped with Cheddar cheese, tomato and sour cream if desired.
2Serves 8 to 10.
3* This recipe is perfect for pork shoulder, but any economical cut will work well.
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NutritionView more

130Calories
Sodium13%DV300mg
Fat11%DV7g
Protein6%DV3g
Carbs5%DV14g
Fiber8%DV2g

PER SERVING *

Calories130Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat1.5g8%
Trans Fat
Cholesterol<5mg1%
Sodium300mg13%
Potassium115mg3%
Protein3g6%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate14g5%
Dietary Fiber2g8%
Sugars1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.