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Pork Carnitas with Caramelized Onions and Chipotle

Yield 6 servings (serving size: 1/2 cup)
Serve with jicama, roasted red peppers, and avocado wrapped in soft corn tortillas. Or spoon over a bed of rice.

Ingredients

  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 pounds boneless Boston butt pork roast, trimmed and cut into (1-inch) cubes
  • 2 bay leaves
  • 2 teaspoons olive oil
  • Cooking spray
  • 2 cups chopped onion (about 2 medium)
  • 6 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 chopped chipotle chile, canned in adobo sauce
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoons fresh lime juice

Nutrition Information

  • calories 191
  • caloriesfromfat 35 %
  • fat 7.4 g
  • satfat 2.2 g
  • monofat 3.7 g
  • polyfat 0.8 g
  • protein 21.7 g
  • carbohydrate 8.3 g
  • fiber 1.2 g
  • cholesterol 58 mg
  • iron 1.2 mg
  • sodium 631 mg
  • calcium 45 mg

How to Make It

  1. Combine first 4 ingredients in a large zip-top plastic bag; seal and shake to coat pork. Refrigerate 8 hours or overnight.

  2. Heat oil in a large nonstick skillet over medium-high heat. Remove pork from bag. Add pork to pan; cook 10 minutes, browning on all sides. Remove from pan.

  3. Coat pan with cooking spray. Add onion and garlic; sauté 5 minutes or until lightly browned. Stir in salt, cumin, and chile. Return pork to pan, and add broth. Bring to a simmer; cover. Cook 2 hours or until pork is very tender. Remove from heat; discard bay leaves. Stir in cilantro and juice.