Title: Carnitas, Guadalajara Style
Categories: None
Yield: 1 Servings

5 lb Boneless picnic pork
-shoulder roast, cut into
-2-inch cubes
1 ts Salt
2 1/2 lb Large tomatoes; seeded &
-chopped
5 Serrano chiles; seeded &
-finely chopped
1 lg White onion; coarsely
-chopped
1/2 c Chopped fresh coriander
-(cilantro) leaves

(from Food and Wine 1993)

(These little pieces of succulent browned pork can be served on their own
as a snack or with warmed fresh tortillas and guacamole)

Pour 1/4 inch of water into a large dutch oven. Add the meat and sprinkle
the salt on top. Bring to a boil over high heat. Reduce the heat and simmer
gently, stirring occasionally until all the liquid has evaporated, the fat
is rendered adn the meat is tender, 1 to 1 1/2 hours. Continue to cook,
turning the pieces of pork in the rendered fat until evenly browned, about
15 minutes longer. Transfer the meat to paper towels to drain. Trim all the
visible fat from the carnitas, if desired.

Pour off the fat in the dutch oven and return the carnitas to the
casserole. Stir in most of the tomatoes, chiles, onion and cilantro,
reserving a little of each for garnish. Cover and cook over low heat until
the tomatoes and onion soften slightly, 4 to 5 minutes. Season with salt to
taste. Transfer the carnitas to a warmed serving platter and garnish with
the reserved tomatoes, chiles, onions & coriander. Posted to TNT -
Prodigy's Recipe Exchange Newsletter by NAFY67C@prodigy.com (DEBORAH
EPSTEIN) on Jul 25, 1997