Hatch Red Chile Carnitas Tacos
Ingredients:
3 lbs. pork butt, fat trimmed, and cut into chunks
2 Tbsp. canola oil
2 tsp. lime juice
1/2 onion, diced
1/2 tsp. Mexican oregano
1 tsp. Chimayo Red Chile Powder
1 Tbsp. garlic powder
1 orange, sliced
32 oz. beef broth
1 jar Hatch Red Chile Colorado Sauce
1 dozen corn tortillas
Directions:
Heat oil in a heavy bottomed stock pot and sear pork on medium high heat until browned on all sides
Once browned, add spices, lime juice, onion, orange slices and beef broth
Bring to a boil and lower to a simmer. Cook, covered 1 1/2 hours
Transfer the pork to a cutting board and shred using 2 forks
Place the shredded pork on a lined baking sheet and cover with 2 cups of cooking liquid
Bake at 400 degrees 15 minutes, spoon another cup of cooking liquid over the pork and cook and additional 15 minutes
Serve with tortillas, diced onion and cilantro
