For the salsa: In a small saucepot, bring 2 cups of water to a boil.
In a cast iron skillet, toast the chiles until they start to smoke and blister. Remove from the pan and place in a bowl and cover with boiling water.
In the same cast iron skillet, toast the tomatillo, onion, and garlic until soft and they char a little.
Put the soaked chiles, peanuts, onion, tomatillo, and garlic in a food processor with the chile water. Puree until smooth, and season with salt and pepper.
For the carnitas: In a large stockpot, heat 2 1/2 cups of water with the thyme, oregano, white onion, garlic, and salt. When it comes to a boil add the diced pork butt and cook covered for 1 hour. Remove and drain.
In a large Dutch oven, heat the lard. When lard is smoking, sear the pork to brown all sides. Remove and serve with warm tortillas, guajillo-peanut sauce, radishes, and shredded lettuce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2561.28 Kcal (10724 kJ)
Calories from fat	2290.42 Kcal
		% Daily Value*
Total Fat	254.49g	392%
Cholesterol	351.46mg	117%
Sodium	160mg	7%
Potassium	1310.59mg	28%
Total Carbs	19.49g	6%
Sugars	3.41g	14%
Dietary Fiber	6.17g	25%
Protein	49.66g	99%
Vitamin C	9.1mg	15%
Vitamin A	0.1mg	3%
Iron	4.8mg	27%
Calcium	98.9mg	10%

Amount Per 100 g
Calories	368.38 Kcal (1542 kJ)
Calories from fat	329.42 Kcal
		% Daily Value*
Total Fat	36.6g	392%
Cholesterol	50.55mg	117%
Sodium	23.01mg	7%
Potassium	188.5mg	28%
Total Carbs	2.8g	6%
Sugars	0.49g	14%
Dietary Fiber	0.89g	25%
Protein	7.14g	99%
Vitamin C	1.3mg	15%
Iron	0.7mg	27%
Calcium	14.2mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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