Ingredients for Ancho Carnitas
- 1 1/2 lbs pork shoulder
- 3-4 ancho chilies, stemmed and seeded
- 1 1/2 cups chicken broth
- 4 garlic cloves
- 2 serranos, stemmed
- 2 tablespoons white wine vinegar
- 1/2 cup water
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon fresh savory
- 1/2 teaspoon fresh basil
- 1/2 teaspoon fresh oregano
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil
- 12 corn tortillas
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How to Make Ancho Carnitas
- Combine all sauce ingredients (see below) in a blender and blend until completely smooth. If the sauce is too thin, simmer it uncovered in a small saucepan over medium heat for 5-7 minutes, or until slightly thickened.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. The oil should be shimmering but not smoking.
- Pour the ancho sauce into the hot skillet and cook for 1 minute, allowing it to slightly reduce and deepen in flavor.
- Add the shredded pork to the skillet. Stir gently to coat the pork evenly with the sauce. Cook for 5-7 minutes, or until the pork is heated through and the sauce has thickened slightly and clings to the meat.
- Serve your delicious Ancho Carnitas immediately in warm tortillas with your favorite toppings like pico de gallo, rice, and shredded cheese. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
0g
Fat
26g
Carbs
1g
