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Pork Carnitas with Caramelized Onions and Chipotle

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.

Cooking Light JANUARY 2007

  • Yield: 6 servings (serving size: 1/2 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 191
  • Calories from fat: 35%
  • Fat: 7.4g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 21.7g
  • Carbohydrate: 8.3g
  • Fiber: 1.2g
  • Cholesterol: 58mg
  • Iron: 1.2mg
  • Sodium: 631mg
  • Calcium: 45mg
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Pork Carnitas with Caramelized Onions and Chipotle recipe

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