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Karenne
January 14th, 2007, 12:41 AM
Serve with jicama, roasted red peppers, and avocado wrapped in soft corn tortillas. Or spoon over a bed of rice.

2 teaspoons chopped fresh oregano
1 teaspoon freshly ground black pepper
1 1/2 pounds boneless Boston butt pork roast, trimmed and cut into (1-inch) cubes
2 bay leaves
2 teaspoons olive oil
Cooking spray
2 cups chopped onion (about 2 medium)
6 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground cumin
1 chopped chipotle chile, canned in adobo sauce
1 (14-ounce) can fat-free, less-sodium chicken broth
1 tablespoon chopped fresh cilantro
2 teaspoons fresh lime juice

Combine first 4 ingredients in a large zip-top plastic bag; seal and shake to coat pork. Refrigerate 8 hours or overnight.
Heat oil in a large nonstick skillet over medium-high heat. Remove pork from bag. Add pork to pan; cook 10 minutes, browning on all sides. Remove from pan.
Coat pan with cooking spray. Add onion and garlic; sauté 5 minutes or until lightly browned. Stir in salt, cumin, and chile. Return pork to pan, and add broth. Bring to a simmer; cover. Cook 2 hours or until pork is very tender. Remove from heat; discard bay leaves. Stir in cilantro and juice.

Yield: 6 servings (serving size: 1/2 cup)

writeNutrient();NUTRITION PER SERVING
CALORIES 191(35% from fat); FAT 7.4g (sat 2.2g,mono 3.7g,poly 0.8g); PROTEIN 21.7g; CHOLESTEROL 58mg; CALCIUM 45mg; SODIUM 631mg; FIBER 1.2g; IRON 1.2mg; CARBOHYDRATE 8.3g