Pork Carnitas With Cilantro Tomatillo Salsa
Cut pork into 1-inch cubes; season with salt and pepper. Heat oil in large sauté pan. Add pork, onions, garlic powder, chili powder and chipotle chile.
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Cooking tools:
- Saute pan
- Chef's knife
- Cutting board
- Mixing bowl
- Stove
Ingredients
- 3 lb pork shoulder
- 3 fluid ounces olive oil
- 3 oz (3/4 cup) onions, chopped
- 1 1/2 tsp Durkee® Garlic, Powder
- 2 1/2 tbsp Durkee® Chili Powder, Dark
- 3/4 tsp Durkee® Chipotle Chile, Ground
- 6 tomatillos, finely chopped
- 1 1/2 cup tomatoes, finely chopped
- 3/4 cup cilantro, fresh, coarsely chopped
- 12 each corn tortillas
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