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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.