Fried Crisp Pork with Chile-Peanut Sauce: Carnitas con Salsa Guajillo y Cacahuates |
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Prep Time: 35 Minutes Cook Time: 90 Minutes |
Ready In: 125 Minutes Servings: 4 |
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Ingredients:
2 cups water |
4 guajillos, stemmed and seeded |
2 anchos, stemmed and seeded |
5 chile de arbols, stemmed and seeded |
1/4 pound tomatillos, husked |
1 white onion, peeled and quartered |
2 garlic cloves |
3/4 cup roasted peanuts |
2 1/2 cups cups water |
10 bunches thyme |
2 sprigs oregano |
1 medium white onion, quartered |
5 cloves garlic |
2 pounds boneless pork butt diced into 1/2-inch pieces |
2 pounds lard |
warm corn tortillas, as an accompaniment |
sliced radishes, as an accompaniment |
shredded lettuce, as an accompaniment |
Directions:
1. For the salsa: In a small saucepot, bring 2 cups of water to a boil.
2. 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.
3. In the same cast iron skillet, toast the tomatillo, onion, and garlic until soft and they char a little.
4. 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.
5. 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.
6. 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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