Fried Crisp Pork with Chile-Peanut Sauce - Just Dutch Oven Recipes


Just Dutch Oven Recipes Home
Tap 'Back' for the recipe list you were browsing.
Fried Crisp Pork with Chile-Peanut Sauce

Salsa Guajillos y Cacahuates: 2 cups water
4 guajillos -- stemmed, seeded
2 anchos -- stemmed, seeded
5 chile de arbols -- stemmed, seeded
1/4 pound tomatillos -- husked
1 white onion -- peeled, quartered
2 garlic cloves
3/4 cup roasted peanuts

Carnitas:
2 1/2 cups water
10 bunches thyme
2 sprigs oregano
1 medium white onion -- quartered
5 garlic cloves
2 pounds boneless pork butt -- diced 1/2" pieces
2 pounds lard

Accompaniments:
Warm corn tortillas
Sliced radishes
Shredded lettuce

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.