Pork Carnitas With Caramelized Onions And Chipotle Recipes

PORK CARNITAS WITH CARAMELIZED ONIONS AND CHIPOTLE

Pork Carnitas With Caramelized Onions and Chipotle image

From Cooking Light. Serve with jicama, roasted red peppers and avacado wrapped in soft corn or flour tortillas-or spoon over rice.

Provided by kitchenslave03

Categories Pork

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons fresh oregano, chopped
1 teaspoon pepper
1 1/2 lbs boston butt, trimmed and cut in 1 inch cubes
2 bay leaves
2 teaspoons olive oil
2 cups onions, chopped
6 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon cumin
1 canned canned chipotle chile, chopped
1 (14 ounce) can low sodium chicken broth
1 tablespoon fresh cilantro, chopped
2 teaspoons fresh lime juice

Steps:

Combine 1st 4 ingredients in a large zip-top plastic bag; seal and shake to coat. Refrigerate 8 hours or overnight.
Heat oil in a large nonstick skillet over med-high. Remove pork from bag. Add pork to pan; cook 10 min, browning on all sides. Remove from pan.
Coat pan with cooking spray. Add onion and garlic; saute 5 min or til lightly browned. Stir in salt, cumin, and chile. Return pork to pan and add broth. Bring to a simmer; cover. Cook 2 hours or til very tender. Remove from heat and discard bay leaves. Stir in cilantro and juice.

Nutrition Facts : Calories 304, Fat 20, SaturatedFat 6.6, Cholesterol 80.5, Sodium 482.2, Carbohydrate 8.5, Fiber 1.2, Sugar 2.9, Protein 22.3

PORK CARNITAS WITH CARAMELIZED ONIONS AND CHIPOTLE

PORK CARNITAS WITH CARAMELIZED ONIONS AND CHIPOTLE image

Categories Soup/Stew Pork

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 teaspoons chopped fresh oregano
1 teaspoon freshly ground black pepper
1 1/2 pounds boneless Boston butt pork roast, trimmed and cut into (1-inch) cubes
2 bay leaves
2 teaspoons olive oil
Cooking spray
2 cups chopped onion (about 2 medium)
6 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground cumin
1 chopped chipotle chile, canned in adobo sauce
1 (14-ounce) can fat-free, less-sodium chicken broth
1 tablespoon chopped fresh cilantro
2 teaspoons fresh lime juice

Steps:

Combine first 4 ingredients in a large zip-top plastic bag; seal and shake to coat pork. Refrigerate 8 hours or overnight. Heat oil in a large nonstick skillet over medium-high heat. Remove pork from bag. Add pork to pan; cook 10 minutes, browning on all sides. Remove from pan. Coat pan with cooking spray. Add onion and garlic; sauté 5 minutes or until lightly browned. Stir in salt, cumin, and chile. Return pork to pan, and add broth. Bring to a simmer; cover. Cook 2 hours or until pork is very tender. Remove from heat; discard bay leaves. Stir in cilantro and juice.

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