Carnitas, literally meaning “little meats”, is a dish of Mexican cuisine that originated in the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender.

It was a bone-chillingly cold day.
We needed something warm and cozy, something nourishing – something slow cooked and “stick to your bones.”
Obviously something spicy and filling was the answer.
Things only got better after the meal.

Do it.

Just do it.

Spicy Carnitas Stew

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Spicy Carnitas Stew

2 lb. pork shoulder
1 Tbs. olive oil
1 tsp. sea salt
1 tsp. black pepper
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. dried onion
1 tsp. chipotle pepper seasoning
1 tsp. dried garlic

Rub the pork shoulder with the spices and oil and let sit for 2-3 hours to marinate.

1 Tbs. olive oil
1/2 red bell pepper, seeded and sliced
1/2 green pepper, seeded and sliced
1/4 yellow onion, thinly sliced
1 cup white rice
4 cups beef broth

fresh cilantro

Heat the oil in a large Dutch oven over medium heat. Ad the oil, peppers, and onions, and sauté until somewhat soft. Add the marinated (rubbed) pork and sear on all sides.
Next, add the rice and stir well, to coat in the oil and rendered pork fat.
Add the broth and bring to a boil.
Reduce to a simmer. Cover, and cook, simmering, for about 20 minutes.

Remove from heat and let sit for an additional 20 minutes.

Serve, topped with fresh cilantro. YUM!