Friends, it is that time of year again. It’s the time when the world is bestowed the gift we call the Hatch Green Chile. I stumbled a fresh package of Hatch Green Chile carnitas at my local grocer. As you’ll soon discover, there are few things I like better in this world than pork. In fact, I sometimes wonder if I should have been born in the deep south, where pork is king, rather than in Texas where beef is the order of the day. But I digress…
At this point I had never prepared proper carnitas. Sure, I’ve made countless batches of pulled pork tacos (more on that later), but never traditional carnitas. So I did what anyone in 2012 would do when they didn’t know something; I consulted Google. Let me tell you friends, Google lied to me. My carnitas turned out as tough, thoroughly fried chunks of jerky.
So what did I do? I went back to the grocery store this weekend and picked up more Hatch Green Chile carnitas. Delicious, tender pork will be mine.
:: Update ::
So I tried the carnitas again. Using a cast iron skillet I let the water cook down and then braise the pork in its own rendered juices. Last time 90 minutes was way too long. This time I went with right our 60 minutes. The result? It. Was. Fantastic.
My next project is coming up with my own carnitas seasoning.
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