From aaqjr@san.rr.com Tue Aug 19 15:58:17 2003 Date: Tue, 12 Aug 2003 18:40:26 GMT From: Arturo Newsgroups: alt.food.mexican-cooking Subject: Carnitas and more I was going through some of my old recipies and thought ya'll might like this. Enjoy! Arturo Too Hot Tamales Show #TH6108 CARNITAS 2 pounds lard 2 1/2 pounds pork butt, trimmed and cut into 2-inch cubes 1/2 teaspoon freshly ground black pepper 1 cup Chile de Arbol Salsa, recipe follows 2 teaspoons salt In a large saucepan melt lard over moderate heat. Add pork, salt and pepper and simmer until tender. Cook about an hour, being careful not to crisp the meat. Remove pork and set aside until cool. Shred the meat by hand or with tines of a fork. Remove and discard any remaining fat. Transfer to a medium saucepan, add the Arbol salsa and cook over moderate heat, stirring frequently. Serve or assemble within a toasted corn tortilla to make taco. Carnitas can stay refrigerated for up to five days before assembling within a taco. CHILE DE ARBOL SALSA (RED SALSA) 1/2 pound Italian Roma tomatoes 3/4 pound tomatillos, husked and washed 1 cup (30 - 40) Arbol chiles 1/2 bunch cilantro, leaves only, roughly chopped 1 medium white onion, chopped 2 cups water 4 garlic cloves, crushed 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Preheat broiler. Place tomatoes and tomatillos on a baking sheet. Broil, turning occasionally until charred all over, 10 to 12 minutes. Transfer to a saucepan. Add the remaining ingredients. Bring to a boil and cook until onions are soft, 12 to 15 minutes. Transfer to a food processor or blender. Puree and then strain. Serve at room temperature or slightly chilled. Arbol salsa can be stored in the refrigerator 3 to 5 days, or frozen for weeks. TOMATILLO SALSA (GREEN SALSA) 1 pound tomatillos, husked, washed and cut into quarters 2 - 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped 1/2 medium onion, cut in half 1/2 cup cold water 2 bunches cilantro, stems and leaves 2 teaspoons salt In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days. POZOLE WITH TOMATILLOS (GREEN POZOLE) 2 tablespoons lard, vegetable oil or chicken fat 2 medium onions, diced 4 - 6 garlic cloves, minced 6 cups chicken stock 2 cans hominy, drained 4 cups Carnitas, recipe above 4 cups Tomatillo Salsa, recipe above Salt Freshly ground black pepper In large saucepan melt fat over medium-high heat. Saute onion until golden brown, about 10 minutes. Add garlic and cook briefly, just until aroma is released. Add chicken stock, hominy and carnitas. Reduce heat and simmer, uncovered, about 10 minutes. Add tomatillo salsa and bring to a boil Reduce to a simmer and cook and additional five minutes. Season to taste with salt and pepper.