Carnitas, Refried Beans and Salsa Verde

Tom and I were in the mood for Mexican food and decided to cook up some carnitas with refried beans and salsa verde (sometimes known as tomatillo sauce). We spent the better part of the afternoon enjoying the cooking process and then the rewards of eating this delicious meal. There was so much great tasting gravy that we couldn't bare to see it go to waste so we opted to serve it over rice. Wow! The combination of tastes were wonderful. If you decide to make this dish it calls for an afternoon of cooking, but not constant attention. It is well worth the effort. If you are cooking for company, your guests will be impressed with your cooking skills. 

Buena Cocina!

Serves: 6
Cook Time: 3 hours, 30 minutes

INGREDIENTS
2 lb. pork roast
1 onion, cut in wedges
1 T cumin
1 T coriander
1 T oregano
1 t salt
<2 T chili garlic sauce
Several bay leaves
32 oz. low sodium chicken broth
1 green jalapeno
1 Stout beer
Olive oil
Rice or tortillas

In a large Dutch oven (we use Le Crueset), brown meat on all sides in olive oil. Deglaze pan with 1/2 bottle of Stout beer. Add all the remaining ingredients. Pork should be covered in liquid. Cover the pot and bring to a boil over high heat. Reduce to low heat and put on the simmer plate and simmer, covered, for 1 hour. Turn meat, open lid about an inch and cook another hour. Turn meat again and remove lid and cook 1 hour more. Remove pork from broth with a slotted spoon and place on cutting board. Allow to cool slightly then shred the pork with 2 forks. Put shredded pork back in the sauce and place in a 450 degree oven and brown the meat for 30 minutes or until brown.

Meanwhile in the last 30 minutes, prepare rice or heat the tortillas.

REFRIED BEANS
2 cans refried beans
2 green jalapenos
Shredded cheddar for garnish (which should be slightly melted when serving).
If the refried beans are too thick, add a little water to the right consistency

SALSA VERDE
1 lb. tomatillos, paper skin removed cut in quarters
1 small red onion cut in wedges
1/2 C cilantro
1 green jalapeno cut in half
1/2 T sugar
2 pinches of salt
Juice from 1 lime

Place tomatillos, onion, cilantro and pepper in food processor and blend to desired consistency. Add sugar, salt and lime juice. Serve at room temperature. Makes 3 cups.

Desfrutar!
Anita and Tom