Pork Carnitas with Cilantro Tomatillo Sauce

Recipe View 5 mins Season the pork cubes generously with salt and freshly ground black pepper. (Prep time: 5 minutes)

Recipe View 7 mins Heat the corn oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the seasoned pork, chopped onion, garlic powder, chili powder, and chipotle chile powder. Sauté, stirring occasionally, until the pork is browned on all sides. (Cook time: 5-7 minutes)

Recipe View 30 mins Add enough water to the skillet to just barely cover the pork. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for 30 minutes. (Cook time: 30 minutes)

Recipe View 45 mins Remove the lid and continue to simmer, allowing the liquid to evaporate and the pork to become tender and slightly caramelized. This will take approximately 45 minutes. Be sure to monitor to prevent burning. (Cook time: 45 minutes)

Recipe View 10 mins While the pork is simmering, prepare the cilantro tomatillo sauce. In a small bowl, combine the finely chopped tomatillos, chopped tomatoes, and fresh cilantro. Mix well. (Prep time: 10 minutes)

Recipe View 3 mins Warm the corn tortillas according to package directions or by briefly charring them over an open flame. (Prep time: 2-3 minutes)

Recipe View 5 mins To assemble the carnitas, place an equal amount of the cooked pork onto each warmed tortilla. Top with a generous spoonful of the cilantro tomatillo sauce. Serve immediately and enjoy!