Slow-Cooked Mexican Carnitas with Ranchero Sauce

Nov 27, 2011
Pamela Steed Hill

Slow-Cooked Pork Carnitas with Ranchero Sauce - PS Hill

Spicy, savory, simple: these flavorful carnitas feature tender, slow-cooked pork in ranchero sauce, charred poblanos and onions, and peppery cilantro.

“Carnitas” translates into English as “little meats,” and it is a simple, signature dish in Mexican cuisine. Small pieces of shredded or chopped, tender pork is often served with salsa or as a filling in tortillas, as in this recipe. Add a spicy tomato-and-chile-based ranchero sauce, mild poblanos and onions, and fresh cilantro for a warm, flavorful Latin American meal.

Slow-Cooked Mexican Carnitas with Ranchero Sauce

Makes about 12 tacos

Ingredients

For the Pork Carnitas

2 1/2 lbs pork shoulder, trimmed and cut into 3-in pieces
1 tsp ground cumin
1 tsp chile powder
1 tsp cayenne powder
3 garlic cloves, crushed and peeled
2 cups vegetable broth
sea salt
2 large poblano chiles, seeded and sliced into thin, 1-inch strips
1 medium onion, sliced into thin vertical strips
olive oil, for marinating and brushing
freshly ground black pepper
1 1/2 cups fresh cilantro leaves with thin stems
12 6-inch corn or flour tortillas (corn, for authentic Mexican), warmed

For the Ranchero Sauce

12-15 chiles de arbol, stems removed
1 1/2 cups water
1 tbsp olive oil
1/2 cup chopped onion
4 garlic cloves, chopped
sea salt
1 1/2 cups vegetable broth
3 tbsp tomato paste
1 tsp dried oregano
1/2 tsp ground cumin
1 tbsp fresh lime juice

Preparation

For the Pork Carnitas

Place the pork in a large bowl and rub with ground cumin, chile powder, and cayenne powder. Cover with plastic wrap and refrigerate overnight. Set out of the refrigerator 30 minutes before cooking.
Place the pork in a slow-cooker and add garlic and vegetable broth. Season with salt and cook on low heat until the meat is fork-tender, 6-7 hours.
Remove the pork to a large plate and discard the garlic and liquid. When cool enough to handle, shred the pork with your fingers, discarding any fat.
Place the pork in a saucepan over medium-low heat and add the ranchero sauce (recipe below). Simmer slowly 20 minutes.
Meanwhile, place the poblano chiles and onions in a medium bowl and drizzle with olive oil. Season with salt and pepper and toss well to combine.
Heat a cast-iron skillet or griddle over medium-high heat and brush with olive oil. Add the poblanos and onions and sear until tender and slightly charred, 7-8 minutes. Remove to a bowl.
To serve, place the pork and ranchero sauce in a large bowl and the cilantro in a small bowl. Serve with the poblano-onion mix and warm tortillas, allowing your guests to make their own tacos.

For the Ranchero Sauce

Combine the chiles de arbol and water in a saucepan and bring to a boil. Reduce the heat to medium-low and simmer 5 minutes. Remove from the heat and let stand 5 minutes longer.
Drain the chiles in a colander over a bowl, reserving 1/2 cup cooking liquid.
Heat a saucepan over medium heat and add the olive oil. Add the onion and sauté 2-3 minutes. Add the garlic and season with salt. Sauté 2-3 minutes until tender.
Add the broth, tomato paste, oregano, and cumin and bring to a boil. Lower the heat to medium and cook 6-7 minutes, stirring frequently. Remove from heat and let cool 5 minutes.
Carefully pour the onion mixture into a blender and add the chiles de arbol and reserved cooking liquid. Blend until smooth. Stir in the lime juice and re-season with salt, if desired.