Pork Carnitas with Caramelized Onions and Chipotle

Serve with jicama, roasted red peppers, and avocado wrapped in soft corn tortillas. Or spoon over a bed of rice.

Yield:

6 servings (serving size: 1/2 cup)

Recipe from

Nutritional 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

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

Preparation

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

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.

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.

Note:

Micol Negrin,

January 2007