PORK CARNITAS CHILE VERDE TACOS

14 Sep PORK CARNITAS CHILE VERDE TACOS

Posted at 16:54h in by
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Ingredients

 CABBAGE SLAW INGREDIENTS:
 1/4 head of cabbage, very thinly sliced
 1 teaspoon seasoned rice vinegar
 Salt and pepper.
 FILLING INGREDIENTS:
 1 cup Salsa Verde
 2 yellow onions, chopped
 2 1/2 cups chicken stock
 1 tbsp dried oregano
 3 1/2 to 4 pounds pork Carnitas (15006)
 1 bunch cilantro leaves, cleaned and chopped
 Salt (to taste)
 INGREDIENTS:
 16 corn tortillas
 1 avocado, peeled, seeded, and chopped
 1/2 cup crumbled Cotija Mexican farmer's cheese, or some grated Monterey Jack cheese
 Crema fresca, crema Mexican
 Chopped cilantro leaves for garnish

Instructions

1

1. Make the Cabbage Slaw:
- Place thinly sliced cabbage in a medium sized bowl.
- Sprinkle with seasoned rice vinegar, salt and pepper. Toss.
- Let sit for 10 minutes for the cabbage to absorb some of the dressing

2

2. Make the filling:
- Combine salsa verde, chopped onion, chicken stock, and oregano in a large, thick-bottomed pot, and heat on high heat.
- Bring to a boil, and reduce heat to a low simmer.
- Simmer for about 20 minutes on medium heat, then turn off heat and add 15006 pork carnitas.
- Stir in chopped cilantro. Season with salt.

3

3. Construct Tacos:
- Warm corn tortillas, Fill tortilla with 3 oz filling, top with diced avocado, crumbed Cotija or grated Monterey jack cheese, crema fresca, and seasoned cabbage slaw, garnish with cilantro.

 

Previous Recipes of the Month

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Ingredients

 CABBAGE SLAW INGREDIENTS:
 1/4 head of cabbage, very thinly sliced
 1 teaspoon seasoned rice vinegar
 Salt and pepper.
 FILLING INGREDIENTS:
 1 cup Salsa Verde
 2 yellow onions, chopped
 2 1/2 cups chicken stock
 1 tbsp dried oregano
 3 1/2 to 4 pounds pork Carnitas (15006)
 1 bunch cilantro leaves, cleaned and chopped
 Salt (to taste)
 INGREDIENTS:
 16 corn tortillas
 1 avocado, peeled, seeded, and chopped
 1/2 cup crumbled Cotija Mexican farmer's cheese, or some grated Monterey Jack cheese
 Crema fresca, crema Mexican
 Chopped cilantro leaves for garnish

Directions

1

1. Make the Cabbage Slaw:
- Place thinly sliced cabbage in a medium sized bowl.
- Sprinkle with seasoned rice vinegar, salt and pepper. Toss.
- Let sit for 10 minutes for the cabbage to absorb some of the dressing

2

2. Make the filling:
- Combine salsa verde, chopped onion, chicken stock, and oregano in a large, thick-bottomed pot, and heat on high heat.
- Bring to a boil, and reduce heat to a low simmer.
- Simmer for about 20 minutes on medium heat, then turn off heat and add 15006 pork carnitas.
- Stir in chopped cilantro. Season with salt.

3

3. Construct Tacos:
- Warm corn tortillas, Fill tortilla with 3 oz filling, top with diced avocado, crumbed Cotija or grated Monterey jack cheese, crema fresca, and seasoned cabbage slaw, garnish with cilantro.

Notes

PORK CARNITAS CHILE VERDE TACOS
IngredientsDirections