Pork Carnitas with Caramelized Onions and Chipotle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve with jicama, roasted red peppers, and avocado wrapped in soft corn tortillas. Or spoon over a bed of rice. 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 |
Directions:
1. Combine first 4 ingredients in a large zip-top plastic bag; seal and shake to coat pork. Refrigerate 8 hours or overnight.
2. 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.
3. 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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