Pork Carnitas with Cilantro Tomatillo Sauce

This is the first recipe Mazola® has selected for the Allrecipes Allstars in the month of March.

Pork Carnita with Cilantro Tomatillo Sauce

Ingredients:

1 pound pork shoulder

2 tablespoons Mazola® Corn Oil

1/4 cup chopped onions

1/2 teaspoon Spice Islands Garlic Powder

1 tablespoon Spice Islands Chili Powder

1/4 teaspoon Spice Islands Chipotle Chile Powder

2 tomatillos, finely chopped

1/2 cup finely chopped tomatoes

1/4 cup coarsely chopped fresh cilantro

4 corn tortillas

Directions:

Cut pork into 1 inch cubes; season with salt and pepper.  Heat oil in large skillet or Dutch oven.  Add pork, onions, garlic powder, chili powder and chipotle chile powder; saute 3 to 5 minutes to brown the meat.

Add enough water to barely cover pork.  Bring to a boil; cover, reduce heat and simmer 30 minutes.  Remove lid and continue to simmer an additional 45 minutes or until liquid has evaporated.

Combine chopped tomatillos, tomatoes and cilantro in a small bowl.

Place an equal amount of pork on each tortilla.  Top with tomatillo salsa.  

** I tweeked the recipe by adding salt, pepper and a little lime juice to the salsa.  I also used the Mazola® Cholesterol Free Corn Oil they sent me.  

My family really liked this recipe.  My husband kept saying, "wow this is good."  So it is keeper in my book.  We will be making this again.

#AllstarsMazola®

Tomatillo Sauce

My husband and I went out for dinner at a favorite Mexican restaurant Casa Blanca.  As with most Mexican Restaurants they bring out salsa and chips, well last time we were there they had brought out something that looked like cole slaw with the chips/salsa.  I didn't care for it.  This time they brought out the salsa, chips and a green semi watery concoction.  I was hesitant on trying it.  Once I did I loved it.  I rattled off to my husband what I thought was in it.  Then I asked the waiter the ingredients.  He said exactly what I thought and a couple more. 

Tomatillo Sauce

Tomatillos

lime juice

garlic

cilantro

jalapeno

avocado

cumin

I couldn't tell you how much I used since I was winging it.  I did boil the tomatillos for about 5 minutes, chopped and tossed into the blender with the rest of the ingredients.  I used a whole avocado which made the dip/sauce more creamier than what the restaurant served.

I will be making this more often...