Ancho Carnitas

Name: Ancho Carnitas
Ingredients: 2 lbs shredded pork (108939); 2 large ancho chilies, reconstituted, deseeded, and deveined; 1/4 cup chicken broth; 4 large garlic cloves; 4 fresh serranos (optional, recommended); 1/4 cup white wine vinegar; 1/2 cup water; 1 tablespoon fresh cilantro; 1 tablespoon fresh savory; 1 tablespoon fresh basil; 1 tablespoon fresh oregano; 1 teaspoon cumin; 1 teaspoon salt (to taste); pepper

14 ingredients

1 steps

Ingredients

2 lbs shredded pork (108939)
2 large ancho chilies, reconstituted, deseeded, and deveined
1/4 cup chicken broth
4 large garlic cloves
4 fresh serranos (optional, recommended)
1/4 cup white wine vinegar
1/2 cup water
1 tablespoon fresh cilantro
1 tablespoon fresh savory
1 tablespoon fresh basil
1 tablespoon fresh oregano
1 teaspoon cumin
1 teaspoon salt (to taste)
pepper

Directions

1

Add all ingredients to the blender and blend until smooth. Should be thick, if not, cook a little longer in the next step. Preheat a skillet to medium high, and add 2 TB oil. When it is very hot, but not smoking add the contents of the blender, and fry for 1 minute until slightly reduced, then add the carnitas and stir until well mixed and continue cooking until all pork is coated and warm. Serve in burritos, or with rice, and pico de gallo.