Salsa Verde Carnitas
- 3 1/2 pounds pork butt (pork shoulder)
- 2 cups salsa verde, bottled, canned, or homemade
- 1 onion, finely chopped
- 3 cups chicken stock
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 Tbsp fresh chopped oregano (or 1 teas dried)
- 1/2 cup chopped fresh cilantro
- Salt
- 12 to 16 corn tortillas, heated and softened
- 1/4 head of cabbage, very thinly sliced
- 1 teaspoons olive oil
- 1 teaspoon seasoned rice vinegar (if you only have unseasoned, add 1/4 teaspoon of sugar to it)
- Salt and pepper
- 1 avocado, peeled, seeded, and chopped
- 1/2 cup crumbled Cotija Mexican farmer's cheese, or some grated Monterey Jack cheese
- Crema fresca, crema Mexican, or sour cream
- Chopped cilantro leaves for garnish
- Produce
- Avocado (1)
- Cabbage (1/4 head)
- Cilantro, fresh (1/2 cup)
- Cilantro, leaves (1)
- Cumin seeds (2 teaspoons)
- Onion (1)
- Oregano, fresh (1 Tbsp)
- Meat
- Pork butt (3 1/2 pounds)
- Canned Goods
- Chicken stock (3 cups)
- Condiments
- Rice vinegar, seasoned (1 teaspoon)
- Salsa verde, canned, or homemade bottled (2 cups)
- Cooking & Baking
- Coriander seeds (2 teaspoons)
- Olive oil (1 teaspoons)
- Salt (1)
- Salt and pepper (1)
- Bread & Baked Goods
- Corn tortillas (12)
- Dairy
- Cotija mexican farmer's cheese (1/2 cup)
- Other
- Crema fresca, crema Mexican, or sour cream
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published February 2, 2008 (5 years ago).
10 people saved this recipe.
