PORK CARNITAS CHILE VERDE TACOS

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Ingredients

 CABBAGE SLAW INGREDIENTS:
 1/4 head of cabbage, very thinly sliced
 1 teaspoon seasoned rice vinegar
 Salt and pepper.
 FILLING INGREDIENTS:
 1 cup Salsa Verde
 2 yellow onions, chopped
 2 1/2 cups chicken stock
 1 tbsp dried oregano
 3 1/2 to 4 pounds pork Carnitas (15006)
 1 bunch cilantro leaves, cleaned and chopped
 Salt (to taste)
 INGREDIENTS:
 16 corn tortillas
 1 avocado, peeled, seeded, and chopped
 1/2 cup crumbled Cotija Mexican farmer's cheese, or some grated Monterey Jack cheese
 Crema fresca, crema Mexican
 Chopped cilantro leaves for garnish

Instructions

1

1. Make the Cabbage Slaw:
- Place thinly sliced cabbage in a medium sized bowl.
- Sprinkle with seasoned rice vinegar, salt and pepper. Toss.
- Let sit for 10 minutes for the cabbage to absorb some of the dressing

2

2. Make the filling:
- Combine salsa verde, chopped onion, chicken stock, and oregano in a large, thick-bottomed pot, and heat on high heat.
- Bring to a boil, and reduce heat to a low simmer.
- Simmer for about 20 minutes on medium heat, then turn off heat and add 15006 pork carnitas.
- Stir in chopped cilantro. Season with salt.

3

3. Construct Tacos:
- Warm corn tortillas, Fill tortilla with 3 oz filling, top with diced avocado, crumbed Cotija or grated Monterey jack cheese, crema fresca, and seasoned cabbage slaw, garnish with cilantro.

 

Previous Recipes of the Month

Down Arrow

Ingredients

 CABBAGE SLAW INGREDIENTS:
 1/4 head of cabbage, very thinly sliced
 1 teaspoon seasoned rice vinegar
 Salt and pepper.
 FILLING INGREDIENTS:
 1 cup Salsa Verde
 2 yellow onions, chopped
 2 1/2 cups chicken stock
 1 tbsp dried oregano
 3 1/2 to 4 pounds pork Carnitas (15006)
 1 bunch cilantro leaves, cleaned and chopped
 Salt (to taste)
 INGREDIENTS:
 16 corn tortillas
 1 avocado, peeled, seeded, and chopped
 1/2 cup crumbled Cotija Mexican farmer's cheese, or some grated Monterey Jack cheese
 Crema fresca, crema Mexican
 Chopped cilantro leaves for garnish

Directions

1

1. Make the Cabbage Slaw:
- Place thinly sliced cabbage in a medium sized bowl.
- Sprinkle with seasoned rice vinegar, salt and pepper. Toss.
- Let sit for 10 minutes for the cabbage to absorb some of the dressing

2

2. Make the filling:
- Combine salsa verde, chopped onion, chicken stock, and oregano in a large, thick-bottomed pot, and heat on high heat.
- Bring to a boil, and reduce heat to a low simmer.
- Simmer for about 20 minutes on medium heat, then turn off heat and add 15006 pork carnitas.
- Stir in chopped cilantro. Season with salt.

3

3. Construct Tacos:
- Warm corn tortillas, Fill tortilla with 3 oz filling, top with diced avocado, crumbed Cotija or grated Monterey jack cheese, crema fresca, and seasoned cabbage slaw, garnish with cilantro.

PORK CARNITAS CHILE VERDE TACOS

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