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Salsa Verde Carnitas

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Salsa Verde Carnitas

Ingredients

  • 3 1/2 pounds pork butt (pork shoulder)
  • 2 cups salsa verde, bottled, canned, or homemade
  • 1 onion, finely chopped
  • 3 cups chicken stock
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 1 tbsp fresh chopped oregano (or 1 teas dried)
  • 1/2 cup chopped fresh cilantro
  • salt
  • 12 to 16 corn tortillas, heated and softened
  • 1/4 head of cabbage, very thinly sliced
  • 1 teaspoons olive oil
  • 1 teaspoon seasoned rice vinegar (if you only have unseasoned, add 1/4 teaspoon of sugar to it)
  • salt and pepper
  • 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, or sour cream
  • chopped cilantro leaves for garnish
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Published 2014-09-09 14:45:37 (2 years ago).

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