Green Chile Pork Carnitas

Instructions:

1. Heat the oil in a large pot or Dutch oven over medium-high heat. Sear the pork chunks on all sides until well browned.
2. Add the diced onion and cook until softened, about 3 to 4 minutes.
3. Stir in the garlic, roasted green chiles, jalapeños if using, cumin, oregano, salt, and black pepper. Cook for about 30 seconds until fragrant.
4. Pour in the chicken broth and salsa verde, stirring to combine.
5. Bring the mixture to a boil, then reduce to a gentle simmer. Cover and cook for 2 to 3 hours, until the pork is fork-tender.
6. Shred or roughly chop the pork directly in the pot, leaving some larger chunks for texture.
7. Simmer uncovered for 10 to 15 minutes, allowing the sauce to thicken slightly.
8. Finish with a squeeze of fresh lime juice if desired, then serve hot.

Variations

• Use pork butt instead of shoulder with identical results.
• Add a pinch of smoked paprika for subtle smokiness.
• Stir in a handful of fresh cilantro just before serving.
• Swap jalapeños for serrano peppers for extra heat.

Tips

• Browning the pork well at the start adds depth and richness to the final dish.
• Roasted green chiles provide the best flavor; avoid raw canned chiles if possible.
• For crispy edges, spread shredded pork on a sheet pan and broil for 3 to 5 minutes before serving.
• This dish freezes well and reheats beautifully with a splash of broth.