WEEKDAYS 1e|12c|p

Carnitas in Mole Verde

Mario Batali
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Servings:
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moderate
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1 to 2 hr
Part 1 of 2

Try Mario's juicy carnitas tonight, your family will love it!


  • Ingredients
  • step-by-step directions
Ingredients
Carnitas in Mole Verde
  • 3 pounds pork shoulder (cut into 1-inch cubes)
  • 1 bay leaf
  • 6 medium tomatillos (husks removed, cut into 2-3 pieces each)
  • 1/2 cup pumpkin seeds (shelled & toasted)
  • 1/2 cup sesame seeds (toasted)
  • 2 roasted hatch or Anaheim chilis
  • 2 cloves garlic
  • 1 white onion (chopped)
  • 1 cup baby spinach
  • 2 Hoja Santa leaves (chopped)
  • 1 small bunch of cilantro, plus 1 more
  • 1 medium zucchini (cubed)
  • 1 medium chayote (cubed)
  • Green Tomato Pico de Gallo
  • 3 firm green tomatoes (chopped into 1/4 inch dice)
  • 1/2 small red onion (chopped into 1/4 inch dice)
  • 1/4 cup fresh lime juice
  • 2 tablespoons fresh cilantro (chopped)
  • 2 jalapenos (chopped with seeds)
  • 1 teaspoon salt
Watermelon Hot Sauce
  • 2 tablespoons extra virgin olive oil
  • 1 red onion (finely chopped)
  • 2 tablespoons fresh chopped cilantro stems
  • 3 cups fresh watermelon cubes
  • 1/2 cup agave syrup
  • 2 serrano chilis
  • 1 habanero chili
  • 1/2 cup red wine vinegar
Directions
  • Place the meat and bay leaf in a large Dutch oven, and add just enough water to barely cover it. Turn heat to medium and cook for about 30 minutes with the lid on. The water will start to reduce, and the meat will start browning on its rendered fat, let it cook another 15 minutes.
  • Meanwhile, place the tomatillos, pumpkin seeds, sesame seeds, chilis, serranos, garlic, onions, spinach, hoja santa, and cilantro in a blender with 1 1/2 cups of water and blend till smooth.
  • Pour the pureed sauce over the meat, add the zucchini and the chayote and place over medium high heat, bring to a boil. Lower the heat and simmer 30 minutes.
  • For Green Tomato Pico de Gallo: stir all ingredients together. Serve at room temperature. Makes about 1 1/2 cups.
  • For Watermelon Hot Sauce: heat oil in a sauté pan, add onion and cook till softened, about 5 minutes. Add the rest of the ingredients and cook 10 minutes till broken down. 
  • Place in blender and puree till smooth. Pass through a fine strainer, place in a mason jar and refrigerate until ready to use.
  • Tips:
    - If serving at a party, keep the carnitas warm in a slow cooker. Your guests can assemble their own dish!
    - Use medium heat hatch chilis. The high heat chilis are very hot! You can also substitute with canned hatch chilis. 
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