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Salsa Verde Carnitas


Salsa Verde Carnitas Recipe

Ingredients:
  • 3 1/2 pounds pork butt (pork shoulder)
  • 2 cups salsa verde, bottled, canned, or homemade
  • 1 onion, chopped
  • 3 cups chicken stock
  • 2 teaspoons cumin seeds, toasted
  • 2 teaspoons coriander seeds
  • 1 Tbsp chopped fresh 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
Directions:
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