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Pork Carnitas Verde

Pork Carnitas Verde


  • 1/4 Tsp Cloves Ground
  • 1 Tsp Cumin Seed Ground
  • 3 oz Pepper Chili Jalapeno Fresh
  • 1 lb Tomatillo Fresh, Cleaned
  • 6 oz Onion White Peeled Fresh, cut into chunks
  • 1 Tbsp Garlic Chopped In Oil Refrigerated
  • 1/4 oz Thyme Fresh
  • 1 Tsp Herb Marjoram Fresh Bag Refrigerated Delivers Within 2 Business Days
  • 3 lb Broth Chicken Canned
  • 8 oz Flour Corn Masa Dry Delivers Within 3-5 Business Days, Mix with 1 cup of water
  • 1/2 Ea Parsley Bunched Us #1 Washed Cleaned 6 Count Fresh, Cleaned and chopped
  • 1/4 Tsp Herb Epazote Fresh Bag Refrigerated Delivers Within 2 Business Days
  • 2 oz Cilantro Fresh, cleaned
  • 1 1/2 lb Pork Cushion Meat Boneless Carnita Style Fully Cooked Boil In Bag Frozen


  1. Combine cloves and cumin together and grind in a spice mill. Add to jalapenos, tomatillos, onion, garlic, thyme and marjoram with 1 /2 cup of chicken stock and blend.
  2. Heat remaing stock on the stove combine with blended mixture, and bring to a simmer.
  3. Take masa paste, thin with about a cup of water and whisk into stock. Continue to simmer and whisk. Cook for about 10 minutes. Sauce should have a cream sauce like consistency.
  4. While sauce is thickening, combine and blend epazote, parsley, and cilantro. Add water if needed to create a smooth green paste. Add to sauce and continue to simmer. Serve with heated carnita meat.

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