Dd's Pork Carnitas

I like how Didi serves her pork carnitas!

PORK CARNITAS

 

3 dried New Mexico chili pods

Water as needed

1 small onion, quartered

4 garlic cloves, smashed

2 chipotle peppers

3 # pork shoulder, cut into 4 chunks

garlic salt, salt, freshly ground black pepper

1 TB olive oil

1-1  ½ c. water, as needed

1 tsp. chili powder

½ tsp. chipotle chili powder

½ tsp. paprika

½ tsp. salt

1 c. white wine

For service: cilantro leaves, shredded lettuce, shredded cheese, sliced avocado, 

sour cream, warmed tortillas, Mexican rice

 

In a bowl cover chili pods with water. Allow to sit 15-20 minutes. 

Generously season pork chunks with garlic salt, salt and pepper.  In a large saucepot over medium heat sear pork on all sides in oil. Do not overcrowd pot. Add water into pot scraping any browned bits. Bring to a boil; reduce to simmer. Cover and simmer 1 -1 ½ hours. Turn pork chucks every 30 minutes. 

Remove chili pods from water; reserve 2 TB -4 TB soaking liquid. Remove stems and seeds from chili. Transfer into a food processor with onion, garlic and chipotle peppers. Process until smooth adding soaking liquid as needed to bring to desired consistency. Reserve. 

Into saucepot add water. Scrape any browned bits. Stir in chili puree, chili powders, paprika, salt and wine. Return to a boil. Reduce to simmer. Allow to simmer 1 hour until pork is tender. 

Remove pork from sauce. Shred with 2 forks. In a skillet over medium heat brown pork as desired. Add sauce as needed (I prefer it dry). Serve with desired garnishes. Serves 4-6.