Green Chile Pork Carnitas

Green Chile Pork Carnitas is a flavorful and hearty dish that brings together tender pork and spicy roasted green chiles in a rich, savory stew. This recipe blends lean and fatty cuts of pork, seasoned with a robust rub and slow-cooked with fire-roasted tomatoes and green chiles for hours to achieve a succulent, melt-in-your-mouth result.

Perfect for serving in tacos, burritos, or over rice, this dish showcases the bold flavors of New Mexican cuisine with every bite. Whether for a casual family dinner or a festive gathering, this recipe is sure to satisfy and impress.

Green Chile Pork Carnitas

Ingredients

For the Pork:

10-12 lbs of pork (a mix of lean and fatty cuts):

5-6 lbs Pork Loin

5-6 lbs Boneless Country Style Ribs or Boneless Pork Shoulder

40 oz jar of Roasted Hatch Green Chile (Medium Heat, such as 505 Brand)

28 oz can of Diced Tomatoes or Fire Roasted Diced Tomatoes

5 cloves garlic, roughly chopped

1/4 cup rice vinegar

For the Pork Rub Seasoning:

6 tablespoons sea salt

2 tablespoons black pepper

2 tablespoons ancho chile powder

2 teaspoons granulated garlic

Pantry Seasonings:

Salt

Black pepper

Ancho chile powder

Granulated garlic

Vegetable oil (for searing)

Instructions

1. Prepare the Pork:

Cut the pork into 3-inch cubes or strips, depending on the cut.

Mix the sea salt, black pepper, ancho chile powder, and granulated garlic to create the pork rub seasoning.

Season all sides of the pork cubes evenly with the rub.

2. Sear the Pork:

Heat a large dutch oven or an 8-quart pot over medium heat.

Add a few tablespoons of vegetable oil to the pot.

Sear the pork in batches, adding more oil as needed. Avoid overcrowding the pot to achieve a nice golden-brown crust on each piece.

Turn the pork every 3-4 minutes to sear all sides. Set aside after searing each batch.

3. Slow Cooking:

Once all pork is seared, return it to the dutch oven or pot.

Pour the diced tomatoes, chopped garlic, roasted green chiles, and rice vinegar over the pork.

Gently mix to distribute the ingredients.

Cover the pot and place it in the oven. Cook at 300°F (150°C) for 5-6 hours.

At the 3-4 hour mark, check the braising liquid and taste the pork. Adjust seasoning with additional salt if needed.

When done, the pork will be swimming in liquid. Skim off any excess fat from the top with a spoon before shredding the meat.

Shred the pork and mix it back into the juices for a tender, juicy result.

4. Serve:

Enjoy the carnitas in tacos, burritos, or as a flavorful topping for rice and beans.

Notes:

Pork Cuts: A combination of lean and fatty cuts of pork (e.g., pork loin and country-style ribs or pork shoulder) ensures a good balance of flavor and tenderness. The fatty cuts add richness, while the lean cuts help balance the texture.

Green Chiles: Using high-quality roasted Hatch green chiles, such as those from the 505 Brand, is crucial for achieving the best flavor. Adjust the heat level by choosing mild or medium heat chiles according to your preference.

Searing: Searing the pork before slow cooking enhances the flavor by creating a caramelized crust. Avoid overcrowding the pot to ensure even browning.

Slow Cooking: Cooking the pork low and slow in the oven allows the flavors to meld and the pork to become tender. Ensure the pot is well-covered to retain moisture during the cooking process.

Adjusting Seasoning: Taste the braising liquid and pork after 3-4 hours of cooking. Adjust seasoning if needed to balance flavors.

Removing Fat: Skim off excess fat from the top of the liquid before shredding the pork. This helps reduce greasiness and keeps the dish lighter.

Serving Suggestions: Green Chile Pork Carnitas is versatile and can be served in tacos, burritos, over rice, or as a filling for other dishes. Garnish with fresh cilantro, lime wedges, and your favorite toppings for added flavor.

Leftovers: This dish stores well in the refrigerator for several days and can also be frozen for longer storage. Reheat thoroughly before serving.

Spice Level: Adjust the amount of ancho chile powder and black pepper according to your spice preference.

Consistency: If the dish is too watery, simmer uncovered for a bit longer to reduce and thicken the sauce to your desired consistency.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different cut of pork?

Yes, you can use other cuts like pork shoulder or pork butt if you prefer.

The key is to have a mix of lean and fatty cuts for tender and flavorful carnitas.

Can I substitute the Roasted Hatch Green Chiles?

If you can’t find Hatch chiles, you can use other roasted green chiles or even fresh green chiles.

Adjust the heat level according to your taste.

Is it necessary to sear the pork before slow cooking?

Searing the pork adds depth of flavor and a nice crust.

If you’re short on time, you can skip this step, but the carnitas may not have as rich a flavor.

Can I use a slow cooker instead of the oven?

Yes, you can cook this recipe in a slow cooker.

Set it on low for 8-10 hours or high for 4-5 hours, until the pork is tender and shreds easily.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days.

For longer storage, you can freeze the carnitas for up to 3 months.

How can I make this recipe spicier?

Increase the amount of ancho chile powder or add a pinch of cayenne pepper to the pork rub.

You can also use hot green chiles instead of medium.

Can I make this ahead of time?

Yes, you can prepare the carnitas a day or two in advance.

Reheat thoroughly before serving.

The flavors will develop further as it sits.

What should I serve with the carnitas?

Green Chile Pork Carnitas are great in tacos, burritos, or over rice.

Serve with your favorite toppings like shredded lettuce, diced tomatoes, avocado, or cilantro.

Can I use canned tomatoes instead of diced tomatoes?

Yes, canned tomatoes are a fine substitute.

If using canned tomatoes, choose those without added sugars or preservatives.

What should I do if the carnitas are too greasy?

After cooking, skim off any excess fat from the top of the braising liquid before shredding the meat.

This helps reduce greasiness and keeps the carnitas flavorful.