Cooking

So a couple weeks ago, Jennifer got some pork shoulder.  The butcher suggested she make it into carnitas.  She found a citrus recipe to slow cook it, and we had some amazing tacos.  But then we still had half of the pork shoulder leftover.  So I went looking for a new recipe for carnitas chili.

I found this one, and made some modifications:

Carnitas Chili

Ingredients

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·         2 tablespoons chili powder (heaping)

·         1 tablespoon ground cumin

·         1 teaspoon paprika

·         1 tablespoon celery seed (ground)

·         2 tablespoons ground cilantro

·         1 tablespoon garlic powder

·         1 tablespoon onion powder

·         2 teaspoons kosher salt

·         3 tablespoons vegetable oil

·         1 cup beef broth

·         2 carrots, cut into 1/4-inch discs

·         1 28-ounce can tomato

·         1 bay leaf

How to make it

·         In a small bowl combine the cumin, paprika, salt, chili powder, cilantro and garlic.

·         In a large Dutch oven, heat the oil over medium high heat.  Add seasonings to bring out oils.

·         Add the beef broth and the bay leaf and bring to a boil, then reduce the heat to medium-low, add tomato sauce and cover.

·         Chop carrots and add to sauce.  Cook sauce for 1 hour.

·         Warm pork after an hour.  Separate meat from grease.  Save grease for noodles.

·         Remove and discard the bay leaf.

·         Boil noodles

·         Plate noodles, then pork, then sauce, then grated cheese.

·         [Jennifer suggested that next time we try ¼ teaspoon cinnamon or cinnamon stick, and 1 clove]