Pork Carnitas

This vibrant take on pork carnitas swaps the traditional slow braise for a quick, skillet-based method that delivers bold flavor without the wait. Thin strips of boneless pork loin are seared until golden and tender, then simmered briefly with roasted poblanos, onions, and garlic. The addition of Italian plum tomatoes and a splash of red wine vinegar creates a rich, slightly tangy sauce that clings to every bite. It&# 226;ÂÂs a hearty, protein-packed meal that comes together in under an hour, making it perfect for busy weeknights. Serve it warm in flour or corn tortillas with a dollop of sour cream and fresh guacamole for a satisfying, home-style dinner that the whole family will love.

Cooking Method: Roasting

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 239.7

Description

This vibrant take on pork carnitas swaps the traditional slow braise for a quick, skillet-based method that delivers bold flavor without the wait. Thin strips of boneless pork loin are seared until golden and tender, then simmered briefly with roasted poblanos, onions, and garlic. The addition of Italian plum tomatoes and a splash of red wine vinegar creates a rich, slightly tangy sauce that clings to every bite. It&# 226;ÂÂs a hearty, protein-packed meal that comes together in under an hour, making it perfect for busy weeknights. Serve it warm in flour or corn tortillas with a dollop of sour cream and fresh guacamole for a satisfying, home-style dinner that the whole family will love.

Ingredients

4 Poblano Chiles *
1 tablespoons Red Wine Vinegar
1 md Onion, Cut in halves
1/4 teaspoons Salt
1 lbs Pork Loin Roast **
1 1/3 cups Italian Plum Tomatoes ***
1 clove Garlic, Finely Chopped Flour Or Corn Tortillas
2 tablespoons Vegetable Oil Dairy Sour Cream

Directions

1
Roast poblano chiles until charred, then peel, seed, and cut into 1/4-inch strips.
2
Cut onion in half and slice lengthwise into 1/4-inch strips.
3
Trim pork loin roast into 2-inch by 1/4-inch strips.
4
Finely chop 1 1/3 cups of fresh Italian plum tomatoes.
5
Heat vegetable oil in a 10-inch skillet over medium heat.
6
Add pork strips, chiles, onion, and garlic; cook, stirring occasionally, until pork is no longer pink, about 12 minutes.
7
Stir in chopped tomatoes, red wine vinegar, and salt; cook until heated through.
8
Serve warm with flour or corn tortillas, sour cream, and guacamole.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 239.7kcal

% Daily Value *
Total Fat 11.5g18%
Saturated Fat 2.5g13%
Cholesterol 81.7mg28%
Sodium 71.5mg3%
Total Carbohydrate 2.6g1%
Dietary Fiber 0.4g2%
Sugars 1.1g
Protein 29.8g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pork, carnitas, poblano, tomato, mexican, tacos, skillet, dinner, quick, easy, family, protein, shredded, vinegar, garlic, onion, pepper, main

Read it online: https://www.chefs-mate.com/recipe/pork-carnitas/