Pork carnitas with green chiles (recipe)

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Pork carnitas with green chiles (recipe)
NamePork carnitas with green chiles
IngredientsBoneless pork shoulder Olive oil Salt Ground black pepper Yellow onion Diced green chilies Garlic cloves Chicken broth Flour tortillas Corn tortilla Cheddar cheese Chopped tomato Sour cream
Cooktime (in hours)1.25
Preptime (in hours)0.25
Totaltime (in hours)1.5
Keto friendlinessKeto friendly
Calories418.2
Fat33.8
Protein24.3
Carbohydrate3
Fiber0.5
Net carbohydrates2.5
Sugar1.3
Saturated fat10.7
Cholesterol (mg)100.7
Sodium457.9
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Pork carnitas with green chiles (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.

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Pork carnitas with green chiles (recipe) details
Pork carnitas with green chiles (recipe) image(external)

Recipe instructions

  1. Heat oven to 350 degrees F.
  2. Heat 2 tablespoons of the oil in an ovenproof, heavy, large covered pot over high heat.(If you don't have a large pot that goes from stovetop to oven, simply prepare on stovetop, and then transfer to a covered casserole before baking).
  3. Add half of the pork cubes; sprinkle with half of the salt and half of the black pepper. Cook pork until starting to brown, stirring often. Remove pork.
  4. Repeat with remaining pork cubes, salt and black pepper, adding more oil if necessary.
  5. Drain drippings from pot.
  6. Heat remaining 1 tablespoon oil in the same pot over medium heat. Cook onion in hot oil until tender.
  7. Stir in undrained chiles and garlic; cook for 2 minutes.
  8. Return pork to pot. Add chicken broth.
  9. Cover and put in oven to bakefor 1 hour.
  10. Serve pork in tortillas topped with Cheddar cheese, tomato and sour cream if desired.

    Food tags
    Meat, Southwestern U.S., Mexican, Very Low Carbs,


Pork carnitas with green chiles (recipe) details

Time:
Prep Time in Hours and Mins:1H30M

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Contributors: Prab R. Tumpati, MD