Fried Crisp Pork With Chile-Peanut Sauce

Recipe Ingredients

		Salsa Guajillos Y Cacahuates
2 cups	474ml	Water
4		Guajillos - stemmed, seeded
2		Anchos - stemmed, seeded
5		Chile de arbols - stemmed, seeded
1/4 lb	113g / 4oz	Tomatillos - husked
1		White onion - peeled, quartered
2		Garlic cloves
3/4 cup	177ml	Roasted peanuts
		Carnitas
2 1/2 cups	592ml	Water
10		Thyme
2 sections		Oregano
1 section		White onion - quartered (medium)
5		Garlic cloves
2 lbs	908g / 32oz	Boneless pork butt - diced 1/2" pieces
2 lbs	908g / 32oz	Lard
		Accompaniments
		Warm corn tortillas
		Sliced radishes
		Shredded lettuce

Recipe Instructions

For the Salsa: In a small saucepot, bring 2 cups of water to a boil.

In a cast-iron skillet, toast the chiles until they start to smoke and blister. Remove from the pan and place in a bowl and cover with boiling water.

In the same cast-iron skillet, toast the tomatillo, onion, and garlic until soft and they char a little.

Put the soaked chiles, peanuts, onion, tomatillo, and garlic in a food processor with the chile water. Puree until smooth, and season with salt and pepper.

For the Carnitas: In a large stockpot, heat 2 1/2 cups of water with the thyme, oregano, white onion, garlic, and salt. When it comes to a boil add the diced pork butt and cook covered for 1 hour. Remove and drain.

In a large Dutch oven, heat the lard. When lard is smoking, sear the pork to brown all sides. Remove and serve with warm tortillas, guajillo-peanut sauce, radishes, and shredded lettuce.

This recipe yields 4 to 6 servings.

Description:

"{Carnitas Con Salsa Guajillo Y Cacahuates}"

Source:
MELTING POT with Aaron Sanchez - (Show # MP-1B58) - from the TV FOOD NETWORK

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