Name: Fried Crisp Pork with Chile-Peanut Sauce: Carnitas con Salsa Guajillo y Cacahuates
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT2H5M0.000S
Yield: 4 to 6 servings
Cuisine: mexican
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

For the salsa: In a small saucepot, bring 2 cups of water to a boil.
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.
In the same cast iron skillet, toast the tomatillo, onion, and garlic until soft and they char a little.
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.
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.
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.

On Tonight

Fried Crisp Pork with Chile-Peanut Sauce: Carnitas con Salsa Guajillo y Cacahuates

Salsa Guajillos y Cacahuates:

Carnitas:

Categories:

More from:

Related Pages