Pork Carnitas

For the Pork Carnitas- Set the oven to 350 degrees and heat up four tablespoons of vegetable oil in a frying pan, or your dutch oven (make sure the oil is nice and hot and pat the meat dry with a paper towel, otherwise it won't brown properly). After the meat is browned evenly on both sides, set aside and let rest for 10 minutes. Then cut the pork into strips and an put into the dutch oven, or a high sided baking dish with a lid. Then add the onion, the rotel and the canned green chillies. Then add the chicken stock, and your spices. Mix everything together, cover and put into the oven for at least two hours (the longer the better).  Remove from the oven and mix in some fresh green onion and can of black beans. Heat your flour tortillas by wrapping them in a damp paper towel and put them in the microwave for 1 min. To serve, spread sour cream on the bottom of the tortilla, then add your cheese (Monterrey jack, or queso fresco works nicely), then the pork and pico de gallo. To top it all off add some sliced, ripe avocado. Roll them up and serve with my spanish rice and a pomegranate margarita.

Pico de Gallo- Combine chopped tomatoes, red onion and jalepeno in a bowl with juice of one lime. The add a few sprigs of fresh cilantro and a dash of chili powder. Salt and pepper to taste.

Ingrediants:

1 can of Rotel
1 can black beans
1 can diced green chillies
1 spanish onion chopped
1 red onion
2 green onions
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. cayenne pepper
sour cream
grated monterey jack cheese
flour tortillas
1 ripe avocado
3 ripe tomatoes
fresh cilantro
2 limes
S & P